Roman-style ricotta and sour cherry tartlet

Ingredients

For 1 serving

• All-purpose flour25 g
• Butter6 g
• Sugar8 g
• Eggs10 g
• Ricotta40 g
• Sour cherries30 g
• Lemon zest1 g

Contains: gluten, lactose, eggs,

In season: June – July

Method

1. Wash the lemon and grate the zest; in a bowl mix the plain flour, half the sugar and the zest, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
2. Wrap it in cling film and rest it in the fridge for 15 minutes; meanwhile preheat a conventional oven to 180 °C.
3. Beat the ricotta with the remaining sugar until smooth and creamy; drain the sour cherries from their syrup and stone them if needed.
4. Roll out two thirds of the pastry to about 4 mm thick and line a tartlet tin; scatter the cherries over the base, then cover with the ricotta cream and level.
5. Roll out the remaining pastry, cut it into strips about 1 cm wide and lay them in a lattice over the ricotta; bake for 22 minutes, until the pastry is deep golden.
6. Let it cool in the tin before turning it out: the ricotta settles as it cools.