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Plum jam tart


250 g of extra-fine flour (Italian 00)
150 g of IL BURRO NOBILE cut into pieces and at room temperature

100 g of icing sugar

2 egg yolks

grated unprocessed lemon peel

For the filling:

250 g of plum jam

Icing sugar for dusting

Beat the butter and sugar in a bowl, add the lemon peel, egg yolks and sieved flour.
Wrap the ball of dough in cling film and leave it to rest in the fridge for at least one hour.
Roll out a little over half the shortcrust pastry directly onto the baking paper which will be used to line the chosen mould. Keep it at a thickness of about 4 mm.
You can make a single tart with a mould of 22 cm in diameter or many single portions.
Prick the pastry with the prongs of a fork, pour in the jam and spread it from the centre out to one cm from the edge. Now create strips of pastry with the remaining shortcrust pastry and interweave them as you like. Firmly seal the edge of the tart.
Cook in a hot conventional oven at 175°C for about 30 minutes.
Once cool, sprinkle with icing sugar to taste.

Recipe made for us by Bianca Maria Bellei