In Puglia, the Pasticciotto Cake is presented as a dessert steeped in tradition, perfect for family snacks or as a conclusion to a Sunday lunch. Its preparation begins with a shortcrust pastry made quickly, an art that requires skill and attention, as the use of ammonia in the recipe gives this dessert a unique and crumbly texture that melts in your mouth. The cream, made with egg yolks and warm milk, is enriched with a fresh lemon scent and harmoniously pairs with the sour cherries, which add a note of sweetness and acidity, making each bite a balanced tasting experience. This dessert is often served during holidays or special occasions, but it is equally delightful to enjoy on a rainy afternoon, accompanied by a cup of tea. The Pasticciotto Cake is a symbol of Pugliese pastry, capable of evoking authentic memories and flavors, perfect for any moment of sweetness.

With the given ingredients, make the shortcrust pastry by quickly kneading. Let it rest in a cool place for at least 30 minutes. Meanwhile, prepare the cream by whisking the egg yolks with the sugar, adding the sifted flour, and gradually incorporating the warm milk. Place the pot over moderate heat and cook while stirring. When it boils, lower the flame further and complete the cooking. Let it cool in a bowl covered with plastic wrap. Roll out half of the shortcrust pastry in a non-stick baking dish, fill it with the cream, place the sour cherries spaced apart with a bit of syrup, and cover with another disc of shortcrust pastry. Seal the edges well, brush with a beaten egg, and bake in a preheated oven at 170°C (340°F) for at least 35-40 minutes.