250 g flour (1 cups + ½ cup + 1 tbsp)
125 g soft butter (½ cup + 1 tbsp)
Mix until you get a texture that looks like sand
5 g salt
50 ml water (3 tbsp + 1 tsp)
Push the dough 2 times
3 eggs
100 g sugar (½ cup)
250 g ricotta
1 tablespoon lemon extract or vanilla if you prefer
Roll out the dough and place it in a greased tart pan and flour
Cover the bottom of the pie with defrosted red fruits
Cover with the ricotta/egg mixture
Bake in the oven at 180°C (350°F) Gas Mark 4 for 40 min
Put in the fridge for at least 1 hour before eating