Cherry and ricotta crostata

Ingredients

Preparation

For the pasta frolla (shortcrust)

1. Preheat the oven to 350 °F.
2. In a large bowl, add the flour, butter, sugar, egg yolks, lemon zest, and salt.
3. Using your hands, gently mix the ingredients to form a ball of dough. Do not overwork the dough. Lightly flour the dough and cover it with plastic wrap. Put the dough in the refrigerator and let rest for 30 minutes.
4. Remove the dough from the refrigerator and roll it out to form a circle big enough to line a 10- or 11-inch tart pan with a removable bottom. The circle of dough should be about 3–4 mm thick
5. Place the circle of dough in the tart pan and trim off the excess.
6. Line the top of the crust with aluminum foil or parchment paper, and fill the centre with dried beans or pie weights.
7. Blind bake (par-bake) the crust for 15 minutes.
8. Remove the dried beans or pie weights and parchment paper. Cook the crust for another 5 minutes. Remove from the oven and set aside.

For the filling

1. Whisk the sugar and egg yolks until smooth.
2. While continuing to beat the mixture, incorporate the orange zest and the orange juice. If preferred, replace the juice with the orange liquor.
3. Add the ricotta and beat the mixture until smooth. There should be no lumps.
4. Spread the cherry jam over the pre-baked dough at the bottom of the pan.
5. Pour the ricotta mixture into the pan, spreading it evenly over the entire surface.
6. Bake the crostata in the preheated oven for 30 to 40 minutes.
7. Remove the crostata from the oven and let it rest at room temperature for at least 4 hours.
8. If desired, garnish with chocolate shavings and Amarena cherries. Serve at room temperature.