Closed tart with homemade plum jam. September and October are the ideal months to prepare preserves, and this plum jam was made with a slow cooker, a special slow-cooking pot. A beautiful tart with jam, but closed, has its charm and unique taste. But it’s just a detail, those who love shortcrust pastry, and thus tart, cannot help but love the closed tart with jam inside. A quick and easy dessert that everyone loves and that you can prepare in any season.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 406.50 (Kcal)
- Carbohydrates 65.32 (g) of which sugars 27.85 (g)
- Proteins 5.84 (g)
- Fat 15.37 (g) of which saturated 9.36 (g)of which unsaturated 5.79 (g)
- Fibers 6.00 (g)
- Sodium 30.22 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the closed tart
- 2 cups g flour
- 1/3 cup g butter
- 3 tbsp g sugar
- 1 egg
- 1.75 oz g white chocolate
- 1 lemon (grated)
- 3/4 cup g plum jam
Tools to prepare the closed tart
- Cookie Cutter 8.66 inches
- Stand Mixer
- Rolling Pin
- Baking Pan
Steps to prepare the closed tart
In the stand mixer, I placed the flour with the sugar and butter with the eggs.
I melted the white chocolate in the microwave for 30 seconds.
I added it to the dough in the stand mixer and mixed the ingredients together with a grated lemon zest.
With the rolling pin, I rolled out the shortcrust pastry and with a 22 cm flower-shaped pastry cutter, I created a flower-shaped base. I poured a generous amount of plum jam on top.
I prepared another base of pastry, also cut into a flower shape and
placed it on top of the other layer with the jam, aligning the edges. With the remaining pastry, I made 5 small roses by rolling pieces of the rolled-out dough.
Bake in the oven at 356°F for 25 minutes
Dust with powdered sugar and serve even warm.
