Ricotta Tart with Dried-Fruit Compote

Name: Ricotta Tart with Dried-Fruit Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 99 grams 1/2 cup dried California apricots; 85 grams 1/4 cup dried sour cherries; 0 teaspoons cinnamon; 85 grams cream cheese, softened; 591 milliliters dry white wine; 1 large egg plus 1 large egg white, lightly beaten; 1 large egg yolk; 142 grams cup dried Calmyrna figs , trimmed, halved lengthwise if large; 237 milliliters all-purpose flour; 340 grams ricotta (preferably fresh); 1 teaspoon grated lemon zest; 2 inches (3- by of lemon zest; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters sugar; 118 milliliters sugar; 3 Tbsps sugar; 1 stick cold unsalted butter, cut into 1/2-inch cubes; 1 vanilla bean, split lengthwise; 1 teaspoons pure vanilla extract; 1 Tbsp water; 591 milliliters water

One portion of this dish contains roughly 7g of protein, 17g of fat, and a total of 365 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sugar, cherries, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 375°F with rack in middle. Generously butter tart pan.

Ingredients you will need

Butter

Equipment you will use

Tart Form

Oven

Pulse flour, sugar, and salt in a food processor until combined.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Butter

Add yolk, vanilla, and water and pulse until just incorporated and dough begins to form large clumps.

Ingredients you will need

Vanilla

Dough

Water

Egg Yolk

Turn out dough onto a work surface and divide into 4 pieces. Smear each piece once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.

Ingredients you will need

Dough

Press dough over bottom and up sides of pan in an even layer with well-floured fingers. Chill shell 45 minutes.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Lightly prick shell all over with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake shell until sides are set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. (Leave oven on.)

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Beat together cream cheese, sugar, and cinnamon in a bowl with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and mix in ricotta, whole egg and egg white, and salt until just combined.

Ingredients you will need

Cream Cheese

Egg Whites

Egg

Cinnamon

Ricotta Cheese

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Pour filling into cooled tart shell and bake until slightly puffed along edges and just set in center, about 15 minutes. (Center will tremble when tart is gently shaken.)

Equipment you will use

Oven

Transfer to a rack and cool completely. Loosely cover tart with plastic wrap and chill until filling is firm, at least 8 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bring water, wine, sugar, vanilla bean (if using), and zest to a boil in a heavy medium saucepan over medium heat, stirring until sugar has dissolved. Stir figs into syrup and simmer, uncovered, until tender, about 5 minutes.

Ingredients you will need

Vanilla Bean

Sugar

Syrup

Water

Figs

Wine

Equipment you will use

Sauce Pan

Transfer figs with a slotted spoon to a bowl. Stir apricots into syrup and simmer until tender, about 3 minutes.

Ingredients you will need

Apricot

Syrup

Figs

Equipment you will use

Slotted Spoon

Bowl

Transfer apricots with slotted spoon to bowl with figs. Stir cherries into syrup and simmer until just tender, about 1 minute, then add to fruit using slotted spoon.

Ingredients you will need

Apricot

Cherries

Fruit

Syrup

Figs

Equipment you will use

Slotted Spoon

Bowl

Boil syrup until reduced to about 1 cup, about 12 minutes. Discard lemon zest and vanilla bean (if using; if using extract, stir in now), then pour syrup over fruit and cool to room temperature.

Ingredients you will need

Vanilla Bean

Lemon Zest

Syrup

Fruit

Serve compote with tart.

Ingredients you will need

Compote

· Tart can be chilled up to 2 days. Cover tightly after 8 hours. Bring to room temperature before serving if desired.· Compote can be made 3 days ahead and kept in an airtight container at room temperature.· Tart can be made in an 8-inch round tart pan with removable bottom.

Ingredients you will need

Compote

Equipment you will use

Tart Form