Name: Oil Shortbread Tart With Sour Cherries And Ricotta Ingredients
Ingredients: 3 eggs; sachet of yeast.; glass of light olive oil; 150 g white sugar; 300 g of 00 flourgrated; lemon peel; 400 g ricotta cheese ((FILLING)); 120 g sugar ((FILLING)); 1 egg for the filling ((FILLING)); 2 tablespoons of sambuca ((FILLING)); 1 jar of black cherry jam ((FILLING))

Oil Shortbread Tart With Sour Cherries And Ricotta Ingredients

I n g r e d i e n t s

3 eggs
sachet of yeast.
glass of light olive oil
150 g white sugar
300 g of 00 flourgrated
lemon peel
400 g ricotta cheese (FILLING)
120 g sugar (FILLING)
1 egg for the filling (FILLING)
2 tablespoons of sambuca (FILLING)
1 jar of black cherry jam (FILLING)

I n s t r u c t i o n s

For the oil shortcrust pastry, create a fountain with the flour, insert the ingredients and knead quickly, it should turn out shortcrust.
Since there is no butter, we can also knead it right away. Oil and flour a 24-cm baking pan and press the dough into the bottom, keeping enough aside to make the typical decorative tart stripes to arrange on the surface of the cake.
Spread a layer of jam over the uncooked shortcrust pastry; separately, in a bowl mix the ricotta with the sugar, egg and liqueur, then pour everything into the pan.
Decorate the cake with the shortcrust pastry strips as for an ordinary tart and bake at 170° until completely browned, about one hour.