My mum always gives me some of her homemade plum jam, when I visit my family in Sicily. The trees were loaded with fruit this summer too.
Despite the very hot temperature here in Malta, I couldn’t resist the urge of baking this nice tart!
Ingredients
- 300 gwhite spelt flour (or type 0 white flour)
- 200 gMirabelle plums jam
- 180 gorganic butter (or 125ml cold-pressed sunflower oil)
- 170 glight muscovado brown sugar
- 100 gcornstarch
- 2eggs
- 1 pinchtable salt
- 1/2lemon (zest only)
Preparation
– sift the flour and the cornstarch into a large bowl;
– add the the sugar, the grated lemon zest, the pinch of salt and mix well with your hands;
– add the eggs and the sliced butter (at room temperature) and mix well;
– knead well till you get a smooth ball;
– separate the dough in 2 balls and wrap them in cling film and keep refrigerated for at least 1 hour;
– grease a 21cm diameter baking tray for tart;
– fold it with the pastry of one of the 2 balls of dough;
– pour the jam and fill in two thirds of the tart;
– use the second ball of dough to shape thin stripes or any other forms you like to close the tart;
– brush the top pastry with some milk (optional);
– bake at 180 degrees for about 30/35 minutes;