Torta di Ricotta e Visciole (Roman Ricotta and Sour Cherry Tart)

Pastry

• 300 g Plain flour
• 120 g Caster sugar
• 1 pinch Fine sea salt
• 1 medium Lemon
• 150 g Unsalted butter, cold
• 2 Egg

Filling

• 500 g Ricotta
• 80 g Caster sugar
• 1 tsp Vanilla extract
• 1 Egg
• 220 g Cherry jam

1. Put the flour, 120 g caster sugar and salt in a mixing bowl. Finely zest the lemon into the bowl, then rub in the cold butter with your fingertips until it looks like fine crumbs.
2. Beat in 2 eggs until the dough starts to clump, then bring it together into a smooth ball without overworking. Flatten into a disc, cover and chill for 30 minutes.
3. Heat the oven to 180°C (355°F). On a lightly floured surface, roll out about two-thirds of the dough and line a 23 cm tart tin, pressing it neatly into the corners.
4. Spread the cherry jam evenly over the base. In a bowl, whisk the ricotta with 80 g caster sugar, vanilla and 1 egg until smooth, then spoon it over the jam and level the top.
5. Roll out the remaining dough and cut into strips. Arrange the strips in a lattice over the filling, pressing the ends onto the rim to seal, then trim any excess.
6. Bake for 40 to 45 minutes until the pastry is golden and the filling looks set with a slight wobble in the centre. Cool in the tin for 20 minutes, then transfer to a rack to cool completely before slicing.

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