Ricotta and Sour Cherry Tart A classic Roman dessert with a sweet, tangy heart and a buttery crust.

Ingredients:

For the shortcrust pastry :

• 430 g all-purpose flour (about 3 ½ cups)

• 1 whole egg

• 2 egg yolks

• 150 g granulated sugar (about ¾ cup)

• 150 g cold butter, cut into pieces (about ⅔ cup)

• A pinch of salt

• Zest of 1 lemon

• A pinch of ground cinnamon

• Seeds from ½ vanilla pod (or ½ tsp vanilla extract)

For the filling:

• 850 g sheep’s milk ricotta (or cow’s milk ricotta, well-drained) – about 3 ½ cups

• 170 g granulated sugar (about ¾ cup)

• 350 g sour cherry jam (confettura di visciole, about 1 ⅓ cups)

For finishing:

• 1 egg

• A splash of milk

• Powdered sugar, to taste

• Butter (to grease the tart pan)

Instructions:

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