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Ingredients

• 1 cup  plus 2 tablespoons all-purpose flour, plus more for dusting
• 1/4 cup  graham flour
• 1 teaspoon  cinnamon
• 1/2 teaspoon  salt
• 1 pinch of  ground cloves
• 1 stick  unsalted butter, softened
• 2 tablespoons  light brown sugar
• 1/3 cup  plus 2 tablespoons granulated sugar
• 2 tablespoons  honey
• 1 1/2 teaspoons  molasses
• 3/4 pound  strawberries, thinly sliced
• 1 1/2 tablespoons  fresh lemon juice
• 1 1/4 cups  fresh ricotta (10 ounces)
• 2 tablespoons  confectioners' sugar
• 1 teaspoon  finely grated lemon zest

Description

Hungry Mother, In The Yankee Bastion Of Cambridge, Massachusetts, Is A Leader In The National Southern-restaurant Trend. Pastry Chef Heather Tirrell Uses Buttermilk To Make The Ricotta She Piles On Graham Tartlet Shells. But Any Good, Store-bought Ricotta

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