• 1large egg
• 2teaspoons vanilla extract
• (½ cup) slivered almonds
• (⅓ cup) white sugar
• 2teaspoons grated lemon zest
• (1 ¼ cups) all-purpose flour
• (⅓ cup) semolina flour
• ½teaspoon baking powder
• ½teaspoon table salt
• (6 tablespoons) salted butter, cut into ½-inch cubes, room temperature
• FOR THE FILLING AND FINISHING:
• 16ounce container whole-milk ricotta
• 1large egg yolk
• 1teaspoon vanilla extract
• ¼teaspoon almond extract
• (1 cup) sour cherry jam
• 1teaspoon grated lemon zest
• Powdered sugar, to serve

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Step 1

Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray.

Step 2

To make the crust and topping, in a small bowl, whisk together the egg and vanilla. In a food processor, combine the almonds, white sugar and lemon zest. Process until the nuts are roughly chopped, about 15 seconds. Add both flours, the baking powder and salt; pulse to combine, about 5 pulses. Scatter the butter over the top, then pulse until the butter has been reduced to pea-sized bits, about 10 pulses. Drizzle the egg mixture over the top, then pulse until the mixture is evenly moistened and resembles damp sand; it will not form a cohesive dough.

Step 3

Transfer half of the mixture to the prepared springform pan, then distribute in an even layer and lightly press it; do not firmly compact the mixture. Transfer the remainder to a medium bowl and refrigerate uncovered until needed. Bake the crust until golden brown, 25 to 30 minutes.

Step 4

Meanwhile, make the filling. In a medium bowl, combine the ricotta, egg yolk,, vanilla; fold with a silicone spatula until well combined. Cover and refrigerate until ready to use. In a small bowl, stir together the jam and lemon zest; set aside.

Step 5

When the crust is done, transfer to a wire rack and cool for about 15 minutes; leave the oven on.

Step 6

Scrape the ricotta mixture onto the still-warm crust and spread in an even layer, leaving a ¼-inch border at the edge. Dollop the jam onto the ricotta and gently spread in an even layer to cover the ricotta layer; try not to mix the jam into the cheese. Remove the topping mixture from the refrigerator. Scoop up a handful, firmly squeeze it until it forms a cohesive clump, then crumble and break the clump into bits, scattering them over the tart; aim for a mixture of fine crumble.

.Continue adding the remaining topping in the same way, distributing it in an even layer; it will not fully cover the tart. Bake until the jam is bubbling at the edges and the crumb topping is light golden brown, 35 to 40 minutes.

Step 7

Transfer to a wire rack and cool for about 30 minutes. Remove the pan sides and cool completely. Just before serving, dust with powdered sugar.