Sweet Almond Crust:

1. In a small bowl whisk together flour, sugar and salt.
2. Add the cubed butter and using a pastry blended, mix until crumbly but still holding together.
3. Add water 1 tablespoon at a time as you need it.
4. The dough may be soft, so press it into the tart pan.
5. Cover and chill the dough for about 1 hour.
6. Preheat oven to 350 degrees F.
7. Place a sheet of parchment paper over the chilled crust and then pour baking beans in the center.
8. Blind bake for 6-8 minutes.
9. Remove the crust and cool slightly before filling.

Whipped Ricotta Filling:

1. In a bowl whisk together ricotta and cream until smooth and thick.
2. Add the egg, vanilla, sugar, and lemon zest. Whisk again until incorporated.
3. Pour the filling into the center of the cooled tart shell.
4. If desired, drop 3 spoonfuls of blueberry preserves into the filling and using a thin knife, swirl through the batter.
5. Bake the tart for about 35 minutes or until the center has almost set and the crust is golden.
6. Remove and let cool on a rack. When the tart has cooled just a slight bit, top with blueberries. Allow to cool completely now. Sprinkle with turbinado sugar and serve!