Thank God for citrus, especially during this merciless winter. As long as there are a few varieties within our reach, we feel like we can cope with few more weeks of dreariness.
This ricotta and honey–based tart from Baltimore-based pastry chef Angie Lee is a lovely way to put whatever citrus you have on hand to use. (Lee favors Cara Cara or blood oranges.) The tart dough is made with all-purpose flour and ground amaranth, one of several "alternative" grains that's really not so alternative these days. It lends a nutty flavor to the baked crust, making this dessert all the more special.