750 gmfirm ricotta, drained100 gmcaster sugar2eggs60 mlSherryScrapedseeds of 1 vanilla beanFor dusting:pure icing sugarPâte sablée200 gmsoftened butter30 gmpure icing sugar, sieved1egg yolk240 gmplain flourQuince and cranberry compote2quinces, peeled, cored and coarsely chopped300 gmcaster sugar3pieces thinly peeled lemon rindJuiceand seeds of 1 lemon120 gm(1 cup) dried cranberries, soaked in warm water for 30 minutes, drained
For pâte sablée, beat butter and icing sugar in an electric mixer until pale, then add egg yolk and mix until smooth. Add flour and a pinch of salt and mix until just combined. Turn out onto
a work surface, bring dough together and knead gently (don’t overwork). Wrap dough in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, then roll out to 4mm thick and place in a 22cm-diameter, 4.5cm-deep metal ring mould that has been buttered and dusted with flour and placed on an oven tray lined with baking paper. Refrigerate until required.
For quince jam, combine ingredients, except cranberries, and 250ml water in a saucepan over medium-high heat and stir until sugar dissolves, then simmer until quince is tender (10 minutes). Reduce heat to low and stir occasionally until mixture has a jam-like texture (1 hour), adding cranberries in last 10 minutes of cooking. Set aside until cool.
Beat ricotta and sugar in an electric mixer until smooth, add eggs, Sherry and vanilla, beat to just combine, then pass through a coarse sieve. Spoon into tart case, level top with a wet spatula, then bake until golden and just set (40-50 minutes). Set aside to cool completely (1 hour), then remove ring and serve topped with compote.