Ricotta Tart with Dried-Fruit Compote Recipe

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Ingredients:

Serving

1 cup all-purpose flour
3 tbsp sugar
1/2 tsp salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tsp grated lemon zest
1 large egg yolk
1/2 tsp pure vanilla extract
1 tbsp water
3 oz cream cheese, softened
1/4 cup sugar
1/8 tsp cinnamon
3/4 lb ricotta (preferably fresh )
1 large egg
1/8 tsp salt
2 1/2 cups water
2 1/2 cups dry white wine
1/2 cup plus 2 tbsp sugar
1/2 vanilla bean , split lengthwise
3 (3- by 1/2-inch) strips of lemon zest
1 cup dried calmyrna figs (5 oz), trimmed , halved lengthwise if large
1/2 cup dried california apricots (3 1/2 oz)
1/4 cup dried sour cherries (3 oz)

Directions:

Make shell: 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 just incorporated and dough begins to form large clumps.
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.
Press dough over bottom and up sides of pan in an even layer with well-floured fingers. Chill shell 45 minutes.
Lightly prick shell all over with a fork, then line with foil and fill with pie weights. 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.)
Make filling: 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.
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.) Transfer to a rack and cool completely. Loosely cover tart with plastic wrap and chill until filling is firm, at least 8 hours.
Make compote while tart cools: 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. Transfer figs with a slotted spoon to a bowl. Stir apricots into syrup and simmer until tender, about 3 minutes. 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.
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. Serve compote with tart.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	570.05 Kcal (2387 kJ)
Calories from fat	199.02 Kcal
		% Daily Value*
Total Fat	22.11g	34%
Cholesterol	110.25mg	37%
Sodium	279.63mg	12%
Potassium	601.12mg	13%
Total Carbs	70.63g	24%
Sugars	46.56g	186%
Dietary Fiber	7.6g	30%
Protein	10.33g	21%
Vitamin C	1.2mg	2%
Vitamin A	0.1mg	5%
Iron	2mg	11%
Calcium	206.9mg	21%

Amount Per 100 g
Calories	189.27 Kcal (792 kJ)
Calories from fat	66.08 Kcal
		% Daily Value*
Total Fat	7.34g	34%
Cholesterol	36.6mg	37%
Sodium	92.84mg	12%
Potassium	199.58mg	13%
Total Carbs	23.45g	24%
Sugars	15.46g	186%
Dietary Fiber	2.52g	30%
Protein	3.43g	21%
Vitamin C	0.4mg	2%
Iron	0.7mg	11%
Calcium	68.7mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.4

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium,
good source of fiber

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