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Friday, April 8, 2011

Ricotta Tart with Dried Fruit Compote

Steven and I had fantastic date night in Boston's North End a couple weeks ago to celebrate my 30th (!!!) birthday. After a cozy dinner at my favorite Hanover Street restaurant, we stopped for gelati, and after that grabbed some sweet treats from Modern Pastry to bring home. (Yes, we were going full tilt. I hadn't been to the North End in ages!)

At the bakery, Steven was a lucky ducky and managed to get the second to last piece of one of his favorite North End staples, ricotta pie. All of his ooohing and aaahing got me thinking...why not try and make it at home?

Alas, before I came across a recipe for a traditional ricotta pie, I was distracted by this ricotta tart recipe from Epicurious.

The tart itself was super yummy (though the inclusion of cream cheese in the recipe made the texture a little more "cheesecake" than "ricotta tart") and while I appreciated the dried fruit compote, Steven did not love the wine flavor nor the seeds. So, being the clever hubby that he is, he decided to forgo the compote and opted for butterscotch caramel sauce instead. (As in, the one intended for ice cream sundaes.)

Call me a plebeian...but it did taste even better. :)

1 comment:

  1. Ooooh, I'm with Steven- I love ricotta pie!! I had no idea he liked it-- my sister made a really good one last year at easter. Droooool...I'll have to dig up her recipe!