Ricotta and Sour Cherry Jam Tart

Ingredients

• 1large egg
• 2teaspoons (10 ml) vanilla extract
• (½ cup) slivered almonds
• (⅓ cup) white sugar
• 2teaspoons (10 ml) grated lemon zest
• (1 ¼ cups (60 ml)) all-purpose flour
• (⅓ cup) semolina flour
• ½teaspoon (2.5 ml) baking powder
• ½teaspoon (2.5 ml) table salt
• (6 tablespoons) salted butter, cut into ½-inch (1 cm) cubes, room temperature

FOR THE FILLING AND FINISHING

• 16ounce (450 g) container whole-milk ricotta
• 1large egg yolk
• 1teaspoon (5 ml) vanilla extract
• ¼teaspoon (1 ml) almond extract
• (1 cup) sour cherry jam
• 1teaspoon (5 ml) grated lemon zest
• Powdered sugar, to serve

Method

1. Heat the oven to 350°F (175°C) with a rack in the middle position. Mist a 9-inch (23 cm) springform pan with cooking spray.
2. To make the crust and topping, whisk together the egg and vanilla in a small bowl. In a food processor, combine the almonds, white sugar, and lemon zest. Process until the nuts are roughly chopped, about 15 seconds.
3. Add both flours, the baking powder, and the salt and pulse to combine, about 5 pulses. Scatter the butter over the top, then pulse until the butter has been reduced to pea-sized bits, about 10 pulses.
4. Drizzle the egg mixture over the top, then pulse until the mixture is evenly moistened and resembles damp sand; it will not form a cohesive dough.
5. Transfer half of the mixture to the prepared springform pan, then distribute in an even layer and lightly press it; do not firmly compact the mixture. Transfer the remainder to a medium bowl and refrigerate uncovered until needed.
6. Bake the crust until golden brown, 25 to 30 minutes.
7. Meanwhile, make the filling. In a medium bowl, combine the ricotta, egg yolk,, vanilla; fold with a silicone spatula until well combined. Cover and refrigerate until ready to use.
8. In a small bowl, stir together the jam and lemon zest; set aside.
9. When the crust is done, transfer to a wire rack and cool for about 15 minutes; leave the oven on.
10. Scrape the ricotta mixture onto the still-warm crust and spread in an even layer, leaving a ¼-inch (1 cm) border at the edge. Dollop the jam onto the ricotta and gently spread in an even layer to cover the ricotta layer; try not to mix the jam into the cheese.
11. Remove the topping mixture from the refrigerator. Scoop up a handful, firmly squeeze it until it forms a cohesive clump, then crumble and break the clump into bits, scattering them over the tart; aim for a mixture of fine crumble.
12. .Continue adding the remaining topping in the same way, distributing it in an even layer; it will not fully cover the tart. Bake until the jam is bubbling at the edges and the crumb topping is light golden brown, 35 to 40 minutes.
13. Transfer to a wire rack and cool for about 30 minutes. Remove the pan sides and cool completely. Just before serving, dust with powdered sugar.