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Plums slowly mature on trees all through the summer and are only harvested as autumn approaches because if they are picked any earlier they simply fail to ripen. Plum jam is traditional in Emilia, which is where nearly all of Italy’s fresh plums are grown.

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Plum tart

Plum jam, with its slightly tart flavour, goes particularly well with the sweetness of shortcrust pastry, making for truly delicious tarts.

Serves4
courseDessertcourse
cooking time75 min
difficultyAverage
farina-saraceno

Buckwheat Flour

125g
farina

Plain flour

125g
strutto

Lard

120g
zucchero-canna

Brown Sugar

120g
uova

Egg

1
vaniglia

Vanilla

sale

Iodine salt

marmellata-prugna

Plum jam

METHOD

Mix all the pastry ingredients together to make the shortcrust. Ideally, make the pastry in a food processor and leave to rest in the fridge for at least 30 minutes.
Next, roll the pastry out to a thickness of 1/2 cm and line a 26 cm tart dish.

Add the plum jam filling and decorate the top with criss-cross strips of shortcrust pastry. Bake in the oven at 180° for around 30/40 minutes.

Let the tart cool for around 15 minutes before serving with or without a dusting of vanilla-flavoured icing sugar, as you prefer.

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