Want to make your ricotta tart better? Add tangy cherries

Ingredients

• 1 large egg
• 2 teaspoons vanilla extract
• 65 grams (½ cup) slivered almonds
• 71 grams (⅓ cup) white sugar
• 2 teaspoons grated lemon zest
• 163 grams (1¼ cups) all-purpose flour
• 57 grams (⅓ cup) semolina flour or 48 grams (⅓ cup) fine yellow cornmeal
• ½ teaspoon baking powder
• ½ teaspoon table salt
• 85 grams (6 tablespoons) salted butter, cut into ½-inch cubes, room temperature
• 15 or 16-ounce container whole-milk ricotta
• 1 large egg yolk
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 320 grams (1 cup) sour cherry jam (see headnote)
• 1 teaspoon grated lemon zest
• Powdered sugar, to serve