Italian Cherry Tart

This is actually a rustic style of cheesecake, originally from Rome.

Ingredients

Pastry:

Filling:

Place flour, sugar, salt and lemon zest in the bowl of a food processor. Add the bits of butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, egg yolk, and the vanilla. Pour over the crumb mixture and pulse the processor just until the liquid is incorporated. Turn the dough out onto a flat surface dusted with flour and shape into a disk about 6 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

Position oven rack in the lower third of a 350° oven.

Roll the dough into a 12 inch round between pieces of plastic wrap. Transfer the round to a 10 inch, removable-bottom tart pan. Press the dough smoothly against the bottom and sides of the pan. Trim the overhang to 1/2 inch. Fold the overhang into the tart pan and press against the sides of the pan until the dough is even with the top of the tart pan. Refrigerate.

Whisk together the ricotta cheese, eggs, sugar and vanilla until well blended. Spread the cherry jam evenly over the bottom of the pastry shell and pour the ricotta mixture over, spreading with a spatula until the jam is covered.

Bake the tart about 55-60 minutes, until the top is puffed and golden. Remove from the oven and cool on a rack for 10 minutes. Remove the tart on the tart bottom from the rim of the pan and let cool completely.

Slide the tart off of the pan bottom using large spatulas onto a serving plate. Serve chilled or at room temperature. Store leftovers in the refrigerator.

Serves 10

Wine accompaniment: Mosby 1999 Roc Michel