The mother of the Mori Brothers grappling with the Roman dessert par excellence, the favorite of the children and grandchildren, who can never miss on the dessert trolley of their tavern
The ricotta and sour cherry tart is an institution in Rome. In all self-respecting trattorias it is present in the dessert menu and is a yardstick between restaurants. In short, in Rome it is not enough to know how to make amatriciana and carbonara, because a worthy conclusion is always needed. The Fratelli Mori well know that in their Ostiense tavern they have Mamma Giuliana's tart on display every day on the dessert trolley. As his mother Giuliana says, his is the mother-in-law's recipe, which has been handed down for generations. A small habit of the Mori family is the use of buffalo ricotta, instead of sheep's milk, more common in Rome and Lazio in particular. A concession, for a more enveloping taste.
The recipe: Ricotta and sour cherry tart
Ingredients
For the pastry:
400 gr of 00 flour
1 whole egg + 3 yolks
200 gr of sugar
200 g of butter at room temperature
1 grated lemon
For the filling:
1 jar and a half of sour cherry jam of 250 gr
– 600 gr of Buffalo Ricotta
– two spoons of sugar
– 1 egg
– 2 caps of Rum
– icing sugar to decorate
Method:
First the shortcrust pastry is prepared, making the classic mountain of flour on the pastry board, widening it in the center to accommodate the eggs, then the butter at room temperature and the flour. You work quickly and prepare a dough that must be left to rest in the refrigerator for at least an hour. In the meantime, the ricotta, sugar, egg and rum mixture is prepared by draining the ricotta from the preservation liquid and whipping everything with the whisk. With the help of a rolling pin and parchment paper, you then spread a little more than half of the pastry, keeping a piece aside to make the strips. Then lay the dough on the pan and fill it first with a generous layer of jam (you have to fill the whole surface well), then gently spread the ricotta filling, making two separate layers, without mixing the two compounds . Finally, decorate with the strips of dough cut with the serrated wheel and bake 160 ° in the preheated oven for 30 minutes and in any case until the pastry is golden brown. Once cooled, sprinkle the tart with icing sugar.
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