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1
Pulse the flour, salt, confectioners sugar, and cinnamon two or three times in the work bowl of a food processor fitted with a steel blade.
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2
Add the 9 tablespoons very well chilled butter and pulse until it resembles coarse crumbs.
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3
With the machine running, pour the cold wine in through the feed tube all at once and process for 4 to 5 seconds, only until the contents just begin to form a dough.
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4
Turn the mixture out onto a large sheet of plastic wrap, gathering up the errant bits and gently pressing it all into a dough.
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5
Enclose the dough in the plastic, cover the plastic with a clean kitchen towel and leave it to rest in the refrigerator for 30 minutes.
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6
Roll out the rested dough between two sheets of plastic wrap to 1/4 inch.
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7
Remove one sheet of wrap and invert the pastry into a buttered 10-inch loose-bottomed tart pan, fitting and trimming the pastry.
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8
Cover the pastry with plastic wrap and place it in the freezer for 20 minutes or the refrigerator for 1 hour.
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9
Split the vanilla bean with a small, sharp knife and scrape out the seeds into a large saucepan.
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10
Add the vanilla pod and the cream and, over a medium flame, bring the components to a simmer, permitting the cream to reduce and thicken to 1 cup.
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11
Add the mascarpone and heat until the mascarpone is melted and blended with the reduced cream.
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12
Cover the pot and permit the vanilla seeds and pod to infuse the cream.
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13
Meanwhile, in the work bowl of a food processor fitted with a steel blade, process the ricotta with 1 cup confectioners sugar until the cheese is smooth and thick.
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14
Add the egg whites and process another 20 seconds to incorporate them well.
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15
Turn the ricotta mixture out into a medium bowl.
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16
When the cream/vanilla mixture has cooled, remove the vanilla pod and blend the perfumed cream very well into the ricotta.
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17
Preheat the oven to 425 degrees.
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18
Remove the plastic wrap from the tart shell and bake the shell for 5 minutes, lowering the heat to 400 degrees and baking it for 8 minutes more or until it has begun to firm and is lightly golden.
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19
Remove the partially baked pastry from the oven to cool for 10 minutes.
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20
Lower the oven temperature to 350 degrees.
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21
Spread the ricotta mixture over the tart, smoothing it a bit, and bake the tart for 20 minutes or until the ricotta is firm and a very pale golden crust has begun to form on its surface.
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22
Do not overbake the tart.
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23
Remove it from the oven, setting it on a rack to cool for 5 minutes before removing the pans sides and permitting the tart to cool thoroughly.
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24
Dust the tart with confectioners sugar.
