Name: Ricotta Tart with Dried-Fruit Compote
Cook time: 1 hr
Total time: 1 day
Yield: Makes 8 to 10 servings
Ingredients: 1 cup all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1 stick cold unsalted butter, cut into 1/2-inch cubes; 1 teaspoon grated lemon zest; 1 large egg yolk; 1/2 teaspoon pure vanilla extract; 1 tablespoon water; 3 ounces cream cheese, softened; 1/4 cup sugar; 1/8 teaspoon cinnamon; 3/4 pound ricotta (preferably fresh); 1 large egg plus 1 large egg white, lightly beaten; 1/8 teaspoon salt; 2 1/2 cups water; 2 1/2 cups dry white wine; 1/2 cup plus 2 tablespoons sugar; 1/2 vanilla bean, split lengthwise; 3 (3- by 1/2-inch) strips of lemon zest; 1 cup dried Calmyrna figs (5 ounces), trimmed, halved lengthwise if large; 1/2 cup dried California apricots (3 1/2 ounces); 1/4 cup dried sour cherries (3 ounces); Equipment: a 14- by 4-inch rectangular tart pan with removable bottom; a pastry or bench scraper; pie weights or dried beans

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Photo by Ditte Isager

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.

Cooks' notes:

· 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.

Recipe notes

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