Work butter with sugar and salt until creamy, then add the slightly beaten eggs, finally add flour and lemon peel and work until you get a homogenet.
Cover with cling film and let it rest for at least 2 hours.
Prepare the filling by working the ricotta well with sugar, alchermes and egg.
Take the pastry again, roll it out on a sheet that is not too thin and line the greased and floured mold with the edges.
Fill the shortcrust pastry shell with the ricotta cream and, with the advanced shortcrust pastry, create strips or other decorations as you wish.
Leave to rest in the fridge for at least 30 minutes, then bake for about 40 minutes in a preheated convection oven at 180 ° C.
Let cool well before serving your ricotta and alchermes tart.
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