1 hour before starting to make the tart place the dried fruit and brandy in a bowl. Warm for around 1 minute in the  microwave and then set aside.

Roll out the pastry and line a 24cm tart tin, ensure you have pastry left over to form a lattice over the surface of the tart.  Prick the pastry with a fork and then refrigerate for 30 minutes.
Preheat the oven to 200°C.  Bake the pastry blind for 10 minutes and then lift off weights and paper and cook a further 5 minutes until lightly golden.
Reduce oven temperature to 160 C.  Beat together ricotta, eggs, sugar, cream and vanilla until smooth.    Mix in the brandied fruit mixture along with the pine nuts.
Pour the filling into the prepared pastry base and then make lattice strips over the surface with remaining pastry.  Brush with egg wash if you like. Bake for 30 minutes or until just set.  Allow to cool to warm before serving.