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1
Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet.
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2
Use a paring knife to score a 1/2-inch border around the edge of the pastry.
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3
Brush the border with water and sprinkle with 1 tablespoon sugar.
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4
Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
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5
Preheat the oven to 350F.
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6
Remove the pastry from the freezer and bake about 30 minutes, until its golden brown and cooked through (if you underbake the pastry, the ricotta filling will make it soggy).
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7
Remove the pastry from the oven and let it cool.
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8
Turn the oven down to 325F.
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9
Meanwhile, whisk together the eggs, egg yolk, remaining 1/2 cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl.
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10
Add the ricotta, and stir in gently to incorporate, without overworking it.
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11
Remove the top layer of pastry from the area inside the 1/2-inch border.
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12
Press down the remaining pastry with your fingers, to flatten it.
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13
Spoon the ricotta mixture into the center of the tart.
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14
Use a rubber spatula or the back of a spoon to distribute the filling evenly just up to the 1/2-inch border.
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15
Bake 30 to 40 minutes, until the ricotta mixture is set (look for Jell-O motion) and just starting to color on top.
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16
Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
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17
Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot.
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18
Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream.
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19
It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon.
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20
Remove the pot from the heat and whisk in the butter.
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21
Season with a pinch of salt, and chill in a nonreactive dish.
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22
When the lemon cream has chilled completely, transfer it to a bowl.
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23
Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.
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24
Place the sugar in a medium pot.
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25
Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar.
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26
Add 1/3 cup water and bring to a boil over medium heat, without stirring.
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27
Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
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28
Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
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29
When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot.
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30
The sugar will harden.
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31
Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
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32
Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil.
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33
Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries.
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34
Pour the thickened juices over the berries, and stir to combine.
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35
You can make the blueberry compote the day before.
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36
The lemon cream can be made ahead up to the point when you fold in the cream, which should be done right before serving.
