Ricotta Tart with Dried-Fruit Compote

Ricotta Tart with Dried-Fruit Compote
Photo by Ditte Isager

Ingredients

  • 1 stick unsalted butter
  • 1 cup all-purpose flour
  • pie weights or dried beans
  • ½ cup dried California apricots
  • ½ teaspoon pure vanilla extract
  • 3 3- by 1/2-inch strips of lemon zest
  • 3 tablespoons sugar
  • + 19 more ingredients
    • 1 teaspoon lemon zest
    • ¼ cup sugar
    • 1/8 teaspoon salt
    • 10 tablespoons sugar
    • 1 large egg yolk
    • ¾ pound ricotta (preferably fresh)
    • 1 large egg
    • 3 ounces cream cheese
    • 2 ½ cups dry white wine
    • 1 pastry or bench scraper
    • 1 tablespoon water
    • 1 cup dried Calmyrna figs
    • 1/8 teaspoon cinnamon
    • ¼ cup dried sour cherries
    • 2 ½ cups water
    • ½ teaspoon salt
    • ½ vanilla bean
    • 1 large egg white
    • 1 14- by 4-inch rectangular tart pan with removable bottom

Preheat oven to 375°F with rack in middle. Generously butter tart pan. Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk, vanilla, and water and pulse until j...

View full recipe at Epicurious

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