A recipe in Donatella Pavoncello’s Dal 1880 ad oggi: La cucina ebraica della mia famiglia inspired this version of a traditional Italian cheese tart with a surprise layer of cherry jam. Lemon zest is in the crust, but you might want alittle in the filling as well. I’ve added the almond extract, which accents the cherries nicely. It’s wise to brush the crust with egg wash
