Ricotta Tart with Dried-Fruit Compote recipes

Ricotta Tart with Dried-Fruit Compote recipes
22 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)
Nutrition
421
21% daily value
9 servings
                                       
                                            vegetarian
     

Fat

30% 20

Saturated

59% 12

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

14% 43

Carbs (net)

- 42

Fiber

5% 1

Sugars

- 29

Sugars, added

- 24

Protein

16% 8

Cholesterol

33% 98

Sodium

10% 251

Calcium

12% 116

Magnesium

5% 21

Potassium

5% 215

Iron

7% 1

Zinc

8% 1

Phosphorus

18% 124

Vitamin A

22% 200

Vitamin C

4% 4

Thiamin (B1)

12% 0

Riboflavin (B2)

19% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

14% 55

Folate (food)

- 19

Folic acid

- 21

Vitamin B12

11% 0

Vitamin D

4% 1

Vitamin E

4% 1

Vitamin K

3% 3
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