For the pie crust:
Combine all the dry ingredients in a bowl. Cut in the butter and slowly add the water.
Roll this into a ball and then stick it in the freezer for 10 minutes. Roll it out onto a lightly floured surface.
Transfer dough to a 9-inch pie pan, poke a bunch of holes in the bottom and around the sides with a fork to make sure the crust doesn’t puff up while baking.
Press a layer of foil into the crust and fold it around the edges to hold the crust in shape.
Bake this at 400 degrees for about 20-25 minutes until the edges are golden brown. As soon as you pull it out of the oven, gently lift off the foil. If the bottom is still kind of soggy, bake for 5 more minutes. The crust needs to be completely cooked before filling it.
Cool completely before filling.
Finishing the Tart:
Add the cream to a large bowl and whisk until it begins to turn stiff.
Gently stir or fold in the ricotta and all the spices.
Once it is all mixed up, you can fill the pie crust with the mixture. Make sure the pie crust is completely cool before filling it.
Wash the fruit and dry them thoroughly. If you are using dried figs, reconstitute them in steaming hot water for 30 minutes. Then dry and slice.
Arange around pie on top of filling.
Optional Bourbon Sauce:
Melt the butter in a sauce pan and stir in the sugar, bourbon, and water. Let that simmer together and reduce until the sugar is completely dissolved. Maybe 5 minutes. It should be slightly syrupy.
Let it cool before coating the dessert. Drizzle it on the fruit-topped dessert.