Sour Cherry And Ricotta Tart (Crostata Di Ricotta E Visciole)

Yield: 8 pieces

Ingredients:

Pastry

• 2 cups (470 ml) all-purpose flour
• ½ cup (120 ml) cold unsalted butter, cut into cubes
• 2/3 cup (160 ml) sugar
• ¼ teaspoon (1.25 ml) salt
• 1 lemon, zest
• 2 eggs
• 1 egg yolk

Filling

• 2 cups (470) fresh ricotta
• 1/3 cup (80 ml) sugar
• 2 eggs
• Splash of sambuca
• 1 cup (240 ml) sour cherry jam

Egg wash

• 1 egg
• 1 teaspoon (5 ml) milk

Equipment

• 10-inch (25.5 cm) round tart pan

• pan spray or butter, for greasing the tart pan
• Icing sugar, for garnish

Method:

Add flour and butter to a large bowl. Use fingers to work the butter into the flour until it resembles breadcrumbs.

Stir in the sugar, salt, and zest and mix well.

In a separate bowl, beat together eggs and egg yolk.

Combine the egg mixture with flour mixture, stirring until combined, then working into a smooth dough.

Divide into 2 and shape into discs, then cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 F (175 C). Grease the tart pan.

In a bowl, make a filling by combining ricotta, sugar, eggs, and sambuca, and mixing until well combined. Reserve to the side.

On a lightly floured surface, roll out one disc of the chilled dough to a thickness of 1/8-inch (3 mm).

Transfer dough into the greased tart pan, cutting away any excess. Use a fork to evenly prick the bottom of the dough.

Add the sour cherry jam over the dough, using a spatula to spread into a smooth, even layer.

Carefully spread an even layer of the ricotta filling mixture over the sour cherry jam.

Roll out the second disk of dough to 1/8-inch (3 mm). Cut into even, narrow strips.

Make a lattice design by weaving the strips over the top, one strip at a time, alternating directions with each strip.

Make an egg wash by beating together egg and milk.

Brush the wash over the pastry lattice.

Bake for 45-50 minutes, or until pastry is lightly golden brown.

Cool at at room temperature.

Dust with icing sugar, slice, and serve.

Buon appetito!