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1
Heat oven to 375 degrees.
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2
Butter an 11-by-7-by-1 1/2-inch baking dish.
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3
Line pan with parchment paper, allowing paper to extend 1 inch above pan.
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4
Stir together flour, salt and baking powder; stir in bran.
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5
Beat cream cheese and butter; add sugar and beat until fluffy.
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6
Beat in lemon zest, egg and lemon juice.
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7
Stir in dry ingredients.
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8
Spread dough in a very thin layer over bottom of pan and up sides to form a shell.
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9
Press a piece of parchment paper down into the shell.
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10
Fit close to dough at all points and let extend an inch above the pan.
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11
Fill with pie weights or dried beans or rice.
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12
Bake 20 minutes or until dough is set.
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13
Remove top parchment paper and weights.
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14
Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
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15
Set pan on wire rack and let cool.
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16
Lift out shell.
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17
Spread interior of shell with apricot preserves.
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18
Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste.
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19
Arrange fruit in pastry shell in four segments, alternating berries.
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20
Make the topping: Beat ricotta with milk until smooth.
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21
Blend in sugar and vanilla.
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22
To serve, drizzle topping on each piece of shortcake.
