The decision to bake is not one that comes about lightly in our house. If we are going to take the time to bake, we like make sure we get the most out of it. Since it's only 2 of us- our 22 month-old daughter doesn't get many sweets- a whole tart is likely get stale before we eat it all. So I decided to make a tart, then split it in half and make one part of it for breakfast and second for dessert. <br /> <br />The breakfast half of this ricotta tart is inspired by the Alsatian classic tart flambee with bacon and caramelized onions it is the ultimate breakfast treat. The second tart sports lemon scented ricotta sweetened with honey that is a perfect, light dessert when dressed with fresh berries. <br /> <br />tart dough adapted from Baking with Julia

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