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1
Make shell:.
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Preheat oven to 375F with rack in middle.
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3
Generously butter tart pan.
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4
Pulse flour, sugar, and salt in a food processor until combined.
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5
Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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6
Add yolk, vanilla, and water and pulse until just incorporated and dough begins to form large clumps.
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Turn out dough onto a work surface and divide into 4 pieces.
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8
Smear each piece once with heel of your hand in a forward motion to help distribute fat.
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9
Gather dough together using scraper and form into a ball, then flatten into a rectangle.
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Press dough over bottom and up sides of pan in an even layer with well-floured fingers.
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11
Chill shell 45 minutes.
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12
Lightly prick shell all over with a fork, then line with foil and fill with pie weights.
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13
Bake shell until sides are set and edge is golden, about 20 minutes.
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14
Carefully remove weights and foil and bake until shell is golden all over, about 15 minutes more.
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Cool shell completely in pan on a rack.
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(Leave oven on.)
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Make filling:.
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Beat together cream cheese, sugar, and cinnamon in a bowl with an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
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Reduce speed to low and mix in ricotta, whole egg and egg white, and salt until just combined.
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20
Pour filling into cooled tart shell and bake until slightly puffed along edges and just set in center, about 15 minutes.
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21
(Center will tremble when tart is gently shaken.)
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Transfer to a rack and cool completely.
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23
Loosely cover tart with plastic wrap and chill until filling is firm, at least 8 hours.
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24
Make compote while tart cools:.
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25
Bring water, wine, sugar, vanilla bean (if using), and zest to a boil in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
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26
Stir figs into syrup and simmer, uncovered, until tender, about 5 minutes.
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27
Transfer figs with a slotted spoon to a bowl.
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28
Stir apricots into syrup and simmer until tender, about 3 minutes.
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29
Transfer apricots with slotted spoon to bowl with figs.
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30
Stir cherries into syrup and simmer until just tender, about 1 minute, then add to fruit using slotted spoon.
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31
Boil syrup until reduced to about 1 cup, about 12 minutes.
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Discard lemon zest and vanilla bean (if using; if using extract, stir in now), then pour syrup over fruit and cool to room temperature.
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Serve compote with tart.
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34
Cooks' notes:
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35
Tart can be chilled up to 2 days.
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36
Cover tightly after 8 hours.
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Bring to room temperature before serving if desired.
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38
Compote can be made 3 days ahead and kept in an airtight container at room temperature.
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39
Tart can be made in an 8-inch round tart pan with removable bottom.
