Ricotta and Sour Cherry Tart

Method

1. Prepare the shortcrust pastry: In a food processor or by hand, combine flour, powdered sugar, cold butter, and a pinch of salt. Pulse or rub together until the mixture resembles sand. Add eggs and lemon zest, then pulse until the dough comes together. Turn out onto a work surface, briefly knead to compact, shape into a disc, wrap in plastic, and refrigerate for at least 30-40 minutes.
2. Prepare the filling: In a bowl, combine sheep ricotta with powdered sugar and lemon zest (or orange zest, vanilla). Beat until light and fluffy.
3. Roll out the chilled dough on a lightly floured surface to about 0.4 cm (4 mm) thickness. Carefully transfer the dough to a tart pan with a removable bottom, pressing it into the edges. Trim excess dough.
4. Spread a layer of sour cherry jam over the bottom of the pastry.
5. Pour the ricotta filling over the jam and spread evenly.
6. If desired, use the remaining dough to create lattice strips. Place them on top of the filling.
7. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, until golden and set.
8. Allow the tart to cool completely. Optionally, brush with a simple syrup made of water and sugar for a glossy finish, or serve as is.