Ricotta and Sour Cherry Crostata

Method

1. Work the shortcrust pastry on the table with a little flour and roll it out to about 1.5 cm thickness.
2. Use the palm of your hand to check even thickness.
3. Line a tart pan with removable bottom (no need to butter if non-stick) with the pastry.
4. Prick the base with a fork.
5. Prepare the ricotta filling: combine 350 g sheep ricotta, 40 g granulated sugar, 40 g fresh liquid cream, a bit of lemon zest, a little cinnamon, and one whole egg. Mix until smooth.
6. Spread a layer of sour cherry jam on the pastry base (use a piping bag or a spoon).
7. Pour the ricotta mixture over the jam and spread evenly with a spatula.
8. Roll out the remaining pastry and cut six strips about 1 cm wide.
9. Place the strips on top in a lattice pattern: start from the center, then halfway, rotate the crostata and add diagonal strips.
10. Press the edges with a fork to seal and decorate.
11. Refrigerate for 30 minutes.
12. Bake at 175°C for 35-40 minutes.
13. Let cool completely before removing from the pan.