dough

Add the flour, sugar and salt to a mixing bowl.
Mix well.
Add the butter and mix again until the mixture resembles coarse sand.
Add the egg yolks and mix until a proper dough forms.
Wrap the dough in cling film and refrigerate for at least 30 minutes.

filling

In another mixing bowl, whisk together the ricotta and sugar until smooth and creamy.
Set aside until needed.

assembly

Once the dough has rested, remove it from the fridge.
Divide it into 2 balls, with 1 slightly larger than the other.
Roll out the larger ball into a round about 30cm in diameter.
Lay this round into a 20cm tart tin or pie dish, making sure it covers the base and sides.
Prick the base with the prongs of a fork.
Spread the amarena cherries over the base of the tart.
Spoon over the ricotta cream and spread it evenly with a spatula.
Roll out the second ball of dough into a round just large enough to cover the tart.
Lay it over the filling and trim off any excess.

bake

Bake at 170°C for about 45 minutes, until cooked through and nicely browned on top.
Leave to cool completely.
Rest for at least 2 hours before serving.