- 750 gm firm ricotta, drained
- 100 gm caster sugar
- 2 eggs
- 60 ml Sherry
- Scraped seeds of 1 vanilla bean
- For dusting: pure icing sugar
- 200 gm softened butter
- 30 gm pure icing sugar, sieved
- 1 egg yolk
- 240 gm plain flour
Quince and cranberry compote
- 2 quinces, peeled, cored and coarsely chopped
- 300 gm caster sugar
- 3 pieces thinly peeled lemon rind
- Juice and seeds of 1 lemon
- 120 gm (1 cup) dried cranberries, soaked in warm water for 30 minutes, drained
- 1For 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.
- 2For 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.
- 3Beat 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.