The article describes the Ricotta and Cherry Jam Tart, a classic dessert from Armando al Pantheon in Rome. It highlights the tart's light, milky-sweet ricotta, tangy fruit preserves, and a buttery, cake-like crust. The recipe advises using sour cherry jam for a perfect balance of flavors, while emphasizing the importance of avoiding part-skim ricotta to achieve the right texture. Key tips include refrigerating the crumb topping and avoiding spreading the filling to the edges to prevent sticking. This rustic dessert can be enjoyed for up to three days after preparation, while maintaining its flavor and texture.
"At Armando al Pantheon, a trattoria in Rome, meals are punctuated by a rustic tart inspired by the traditional Roman combination of ricotta and cherries."
"The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the same composition, sandwiched between ricotta and jam layers."
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