1/2 cup (120 milliliters) cold unsalted butter, cut into cubes
2/3 cup (160 milliliters) sugar
1/4 teaspoon (1 milliliter) salt
Zest of 1 lemon
1 egg yolk
2 cups (480 milliliters) fresh ricotta
1/3 cup (80 milliliters) sugar
Splash of sambuca
1 cup (240 milliliters) sour cherry jam
1 teaspoon (5 milliliters) milk
1 24 centimeter round tart pan, greased
Icing sugar, for garnish
Add flour and butter to a large bowl. Using your fingers, work the butter into the flour until it resembles a breadcrumb mixture. Add sugar, salt, and zest and stir together well. In a separate small bowl, beat together eggs and egg yolk. Add egg mixture to flour mixture, stir in until combined, then work into a smooth dough. Divide into two and shape into discs, then chill covered in plastic wrap for one hour.
Preheat oven to 350 F (175 C).
In a bowl, mix together ricotta, sugar, eggs, and sambuca until well combined.
On a lightly floured surface, roll out one disc until it’s three millimeters thick. Put into the greased tart pan, cutting off the excess dough. Prick all over the bottom of the dough in the tart pan with a fork. Add the sour cherry jam to the tart pan, using a spatula to spread into a smooth, even layer. Now add the ricotta mixture to the tart pan, using a spatula to spread into a smooth, even layer over the sour cherry jam.
Roll out second disk of dough on a lightly flour surfaced until three millimeters thick. Cut into even strips, then lay them across the top of the tart, putting half the strips one way, and half the other, weaving them over and under one another to create a lattice design.
Beat the egg and milk together in a small bowl, then brush over the pastry. Bake in the oven for 45-50 minutes, or until pastry is lightly golden brown. Remove from oven, let cool, then dust with icing sugar and serve.