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1
MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder.
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2
Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms.
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3
If it is too soft, mix in a little more flour.
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4
Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
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5
Preheat oven to 375F.
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6
Flatten the dough with your hands.
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7
Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides.
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8
Line with aluminum foil, and bake for 15 minutes.
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9
Remove the foil, prick the dough with a fork and bake for 15 to 20 minutes more, or until set but not colored.
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10
Let cool.
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11
MAKE THE FILLING: In a food processor, combine the ricotta, honey, mastic (if using) and cinnamon.
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12
Process for 30 seconds.
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13
With the motor running, add the eggs one at a time, processing until smooth.
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14
Pour the filling into the cooled tart shell and smooth the top with spatula.
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15
Bake for about 30 minutes, or until the filling is golden brown and set.
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16
Sprinkle with cinnamon and let cool before serving.
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17
FRESH CHEESE AND HONEY TARTLETS MYZITHROPITAKIA, LIHNARAKIA OR MELITINIA
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18
Instead of one large tart, you can make about 30 individual tartlets.
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19
Divide the dough into 3 pieces and shape each into a 10 1/2-inch-long log about 1 inch in diameter.
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20
Cut each log into 10 pieces.
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21
Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap.
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22
On a lightly floured surface, pat each piece into a 4 1/2-inch round.
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23
Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling.
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24
Bake on baking sheets in batches for about 25 minutes, or until light golden.
