Ricotta Tart with Dried Fruit Compote

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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