- 2 1/2 cups all-purpose flour
- 1/2 cup superfine sugar
- Pinch fine sea salt
- 1 lemon, zested
- 2 sticks chilled sweet butter, cut into 1/2-inch pieces
- 3 egg yolks
- 1/4 cup cold vin santo, plus a bottle for your friends
- 2 cups red cherry jam
- 2 or 3 turns of the peppermill
In a separate bowl, beat the egg yolks together with the cold vin santo. With the machine running, add the egg/sherry mixture to the dough through the feed tube. Process 5 to 6 seconds or until the mass combines and leaves the sides of the bowl. Permit the pastry to rest fir 30 minutes rest, wrapped securely in plastic, in a cool place.
Preheat the oven to 425 degrees F. Roll out the dough in a free-form circle of about 12 inches, and transfer it to a buttered baking sheet or a sheet lined with parchment. Leaving a 2-inch border uncovered, spread the cherry mixture over the dough, folding, pleating, and tucking the border of the dough up over the fruit.