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Preheat the oven to 180°C or 160°C fan-forced.
Generously butter a 25 cm tart tin with a loose base and set aside.
Beat the butter, sugar, lemon zest and vanilla until pale and fluffy.
Add the egg yolks one at a time.
Mix in the almond meal and cornflour.
Fold in the ricotta until smooth and creamy.
In a clean bowl, beat the egg whites with the salt until soft peaks form.
Gently fold one third into the ricotta mixture, then fold through the remaining whites until just combined.
Spoon into the prepared tin and smooth the top.
Scatter with blueberries and raspberries or cherries, then sprinkle with flaked almonds.
Bake for approximately 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
Cool in the tin before removing.
Dust generously with icing sugar to serve.