Ricotta and Sour Cherry Tart

Method

1. Sift the 00 flour into a large bowl and add cold butter cut into small pieces. Rub the butter into the flour until it resembles coarse sand.
2. Add the caster sugar and mix briefly. Add 1 whole egg and 2 egg yolks and bring the dough together without overworking. Form a ball, divide in half, wrap in plastic, and chill for at least 30 minutes.
3. On a lightly floured surface, roll out each piece of dough between two sheets of parchment paper to a thickness of about 3–4 mm. Place the rolled sheets in the fridge to firm up.
4. In a bowl, combine the sheep ricotta, caster sugar to taste, and grated lemon zest. Mix until smooth and creamy. Set aside.
5. Butter and flour a tart pan (about 24 cm). Line the pan with one sheet of dough, pressing it gently into the edges. Trim any excess dough, leaving a small overhang. Prick the bottom with a fork.
6. Spread a layer of sour cherry jam over the base.
7. Spread the ricotta cream evenly over the jam.
8. Cover the filling with the second sheet of dough. Fold the edges inward and press to seal. Trim any excess dough neatly.
9. Mix 1 egg yolk with a splash of milk and brush the surface of the tart. Sprinkle with caster sugar.
10. Bake in a preheated oven at 165°C (static) for 50–60 minutes, until golden brown and firm.
11. Let the tart cool completely in the pan before removing and slicing. For best results, let it rest overnight.