Make the pastry dough by rubbing the flour and cold, cubed butter together until the mixture looks like coarse crumbs. Grate in the lemon zest. Add the sugar and salt.

Add the whole egg and egg yolks, then mix on your work surface until a firm dough forms. Shape into a ball, wrap, and chill in the refrigerator for 1 hour. After chilling, divide the dough into two parts—one larger for the base, one smaller for the top crust.

For the filling, mix the ricotta, sugar, and cinnamon together until smooth and well combined.

Roll out the larger portion of dough to about 1/4 inch (5 mm) thick and fit it into a springform pan. Prick the base with a fork, then spread the sour cherry preserves over it. Add the ricotta mixture on top, and scatter some jarred sour cherries over the ricotta layer.

When done, let the tart cool completely, then dust with powdered sugar before serving.