Cherry Tart Roman Style (Rome)

Desserts

Ingredients

Sour or black cherry jam - 1 1/3 cups

Egg, beaten - 1

Confectioners sugar

Pastry:

All purpose flour - 2 1/2 cups

Butter - 5 tbsps

Lard - 5 tbsps

Granulated sugar - 2/3 cup

Egg yolks - 3

Grated rind of 1 lemon

Salt - pinch

Pastry: Sift the flour into a bowl, rub or cut in the butter and lard until the mixture resembles fine breadcrumbs. Add the remaining ingredients and knead quickly to a dough. Work it as little as possible and roll it into a ball. Wrap in a cloth or foil and leave to rest in the refrigerator for at least 1 hour.

Break off three quarters of the dough, roll it out thinly on a floured board and line a 1 inch deep cake or pie pan about 9 inches in diameter with it, overlapping the sides. Trim neatly. Roll out the remaining dough and cut it into even strips, about 1/2 inch wide and 9 to 10 inches long.

Spread the dough in the pan with jam and cover with the strips arranged in a lattice pattern. Brush with beaten egg and bake in a moderate oven (375F) for about 40 minutes, or until pastry is golden. Cool and dust generously with sifted confectioners sugar.