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

Instructions:

1. Prepare the shortcrust pastry:
   In a stand mixer (or by hand), cream the cold butter with sugar, salt, cinnamon, lemon zest, and vanilla seeds.

2. Add the whole egg and yolks, and mix until a smooth dough forms.

3. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.

4. Make the filling: In a bowl, mix the ricotta with the sugar until smooth and creamy.

5. Preheat the oven to 180°C (350°F).

6. Butter a tart pan and roll out two-thirds of the dough to cover the bottom and sides.

7. Pour the ricotta filling over the crust.

8. Spoon the sour cherry jam over the ricotta in an even layer.

9. Roll out the remaining dough and cut into strips. Lay them over the top in a crisscross pattern (like a lattice).

10. Beat the egg with a bit of milk and brush over the pastry strips.

11. Bake for about 40 minutes, or until the surface is golden brown.

12. Let the tart cool completely before removing from the pan.

13. Dust with powdered sugar before serving.

Tip: This tart is best served the next day, after resting in the fridge — the flavors will deepen, and the texture improves.