Preparation
For the preparation of the shortcrust pastry, butter must be touched as less as possible: if you are not using a mixer, work quickly on the dough, avoiding to warm it. You do not need to cover the mold with butter and flour: shortcrust pastry is rich in butter and will not adhere to the mold. Try and see it!
Quickly prepare the shortcrust pastry. Mix flour, sugar and salt, add and amalgamate yolks, then cold butter cut in cubes, and the grated lemon peel. When your mixture will be uniform, use 3/2 of the dough to cover the tart mold and put it in a freezer for 20 minutes. This is a way of avoiding the pastry to sit, and will result in a more precise shape.
Remove the tray from the freezer, put in pre-heated oven at 180° C and cook for approximately 20/25 minutes.
In the meantime, whisk ricotta with eggs, sugar, lemon peel and vanilla extract, and put it away. Remove the tart shell from the over, spread jam over the bottom, add ricotta cream and decorate with bands of leftover pastry. Put again in the oven, at 180°C, for approximately 40 minutes or until the tart will have a golden crust. Let cool down before removing from the mold and serve.
