At Armando al Pantheon, a trattoria in Rome, we ended our meal with a slice of torta antica roma—a rustic tart inspired by the traditional Roman combination of ricotta and cherries. We were impressed by the lightness of the dessert and the extraordinary pairing of milky-sweet ricotta and tangy, brightly hued fruit preserves. The base was a tender, buttery, almost cakey crust, and the topping was a crumby mixture of the same composition. Sandwiched between was a layer of jam on a bed of ricotta dotted with poppy and sesame seeds. For our adaptation, we devised a dough that gets flavor and texture from almonds that are ground in the food processor, plus a small measure of semolina (or cornmeal). Lemon zest brings brightness and baking powder adds a little lift and lightness. Sour cherry jam, with its balance of sweet and sour, is best in this tart; some brands might specify Morello cherries, a variety of the fruit, on the label. If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. Covered tightly, leftovers will keep in the refrigerator for up to three days; bring to room temperature before serving.