Make the Crust

1. Combine the water and cream (and keep cold)
2. In a large bowl, whisk together the flour, cornmeal, sugar and salt
3. Add the butter, and "cut" it into the mixture until pea-sized pieces of butter form. This can be done with two knives, a pastry cutter or your hands. Alternatively, you can also do this in the food processor
4. With a rubber spatula, fold in the water/cream mixture. If the dough seems too dry, add more water, 1 tbsp at a time until the dough holds together. The dough will be fairly wet. Transfer onto a piece of plastic wrap, and pat together to form a disk (using the plastic to pull and gather up the dough works well)
5. Refrigerate for a minimum of 2 hours

Candy Carrots

1. In a medium pot, bring the water and sugar to a boil over high heat
2. Add carrots and simmer until tender (but not mushy), 6-7 minutes
3. Drain the carrots through a fine mesh strainer, and lay out on a sheet pan to cool. Reserve the carrot syrup and use for flavoring beverages if desired!

Make Ricotta Filling

1. In a large bow, whisk together ricotta, 2 tbsp of sugar, brandy, orange zest, nutmeg and salt. Taste for sweetness and add the remaining sugar if desired. Set aside and keep cold until tart assembly

Assemble the Tart

1. Preheat oven to 375º
2. Sprinkle work surface with flour and roll the chilled dough into one large circle, or multiple smaller circles, depending on preference, about ¹⁄₈" thick
3. Transfer the dough to a parchment-lined baking sheet
4. Spread the ricotta filling on the dough, leaving about 1½" from the outside edge. Top with the candied carrots and gather the outer edge of the dough up and around the filling, pleating and gathering, but leaving most of the filling exposed
5. Bake until golden brown, about 20 minutes. Serve when slightly cooled