Sour cherry and ricotta tart

Ingredients
1 shortcrust pastry base, see basic recipes, made with:
250 g Italian '00' flour
150 g butter
100 sugar
2 yolks
1 pinch salt
Vanilla pod
1 jar chunky sour cherry jam; cherry jam is also excellent
Filling
400 g ricotta
140 g sugar
2 eggs
1 small glass Strega, limoncello or sambuca, as preferred
Grated zest of a lemon
A pinch cinnamon

I briefly work refrigerated pastry until pliable without warming too much.

On parchment, I roll a thin round. I used a 30 cm tin because I prefer thin tarts; use smaller for a thicker one. Reserve some pastry for decorative strips.

Once correctly sized with a side rim, I trim excess parchment and transfer to the tin.

I fit neatly and prick with a fork.

I evenly spread jam on the pastry.

I sieve ricotta into a bowl and add sugar, eggs, cinnamon and grated zest of a preferably organic lemon.

I add liqueur and a little cinnamon.

I whisk to a smooth cream.

I gently add the cream over jam, a little at a time.

I cover completely.

I roll reserved pastry and cut strips with a fluted wheel.

I arrange on the tart.

I bake in a hot oven at 180°C about 35 minutes, depending on oven, then dust with icing sugar once cold.