|Short crust pastry:
5e g sugar, 125 g butter, 250 g flour, 1 egg.
500 g of cherries, 4 eggs, 25 g butter, 450 g ricotta, 1 dessert spoon cornstarch.
Bake at 175° for 15 minutes.
In the meantime wash the cherries and remove pits.
Whisk butter with sugar and egg-yokes, add ricotta and starch to mixer.
Whisk egg white and add to filling.
Spread cherries over cooked pastry and cover with filling. Bake for 50 minutes at 165°