9 oz ricotta cheese
3 tbsp icing sugar,sifted
4-6 tbsp Amaretto liqueur,to taste
1/2 pint double cream
1 lb 5 oz jar of Amarena Fabbri wild cherries in syrup
1 oz flaked almonds,toasted
FOR THE PASTRY:
6 oz plain flour
2 tbsp caster sugar
4 oz chilled butter,cut into cubes
2 egg yolks
2 tbsp cold water
2.Add the egg yolks and water and stir with a fork until the mixture forms large clumps. Bring it together with your hands to make a dough. Knead gently on a lightly floured surface until smooth,then wrap in a clingfilm and chill for 2 minutes.
3.Pre-heat the oven to 400F.Roll out the pastry on a lightly floured surface and use to line a 8 in loose-based tart tin. Trim the edge and prick the base with a fork. Chill for 10 minutes.
4.Line the pastry case with baking parchment and fill with baking beans, then bake blind for 15 minutes. Remove the beans and paper and bake for a further 10 minutes,until crisp and golden. Leave on a wire rach to cool.
5.Meanwhile,make the filling: put the ricotta in a bowl with the icing sugar and Amaretto liqueur and beat until smooth. In a separate bowl,whisk the cream until it forms soft peaks. Fold the cream into the ricotta mixture.
6. Drain the cherries, reserving the syrup. Spoon the ricotta filling into the pastry case and level the surface. spoon the drained cherries over the top and fill the gaps with the flaked almonds.
7. Chill the tart until required. Just before serving,spoon 3-4 tbsp of the reserved cherry syrup over the tart. Slice and serve with extra syrup.