Plum Jam Tart

Name: Plum Jam Tart - Lorelei M.
Ingredients: 50 g butter; 50 ml milk; 4 tablespoons powdered sugar; a quarter of a packet of baking powder; a pinch of salt; 250; 270 g flour (depending on the type and how much the dough absorbs); plum jam (about 8 tablespoons); powdered vanilla sugar; one egg.

Dessert - Plum Jam Tart by Lorelei M. - Recipia

This tart is usually made when I'm in the mood for something quick and have a jar of opened plum jam. It's easy to prepare with ingredients that I always have at home, and the dough is simple, resulting in a tender texture that's not too sweet or dry. I've tried it several times, and it doesn't require complicated techniques or patience. Quick Info Total time: about 1 hour and 40 minutes (including chilling time) Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 8 slices Difficulty: easy Recipe type: simple homemade dessert, suitable for any day Ingredients 50 g butter 50 ml milk 4 tablespoons powdered sugar a quarter of a packet of baking powder (about 2 g) a pinch of salt 250-270 g flour (adjust at the end, depending on the dough's needs) 1 egg 8 tablespoons plum jam (or enough to cover the layer without being excessive) vanilla powdered sugar for decoration Instructions 1. In a larger bowl, combine 120 g of flour, baking powder, a pinch of salt, and diced butter. Mix by hand until well combined; it doesn’t need to be very homogeneous. 2. Add the egg and powdered sugar, and mix. The dough will still be quite soft. 3. Start pouring in the milk gradually while kneading. Gradually add the remaining flour until you have a dough that doesn't stick too much to your hands. Usually, around 250-270 g of flour is needed in total, but it depends a lot on the type of flour used. 4. Once the dough is ready, wrap it in plastic wrap and refrigerate for at least an hour. Chilling helps it become firmer and easier to roll out. 5. Grease a round tart pan with removable edges (a classic tart pan) with butter. Remove the dough from the fridge, roll it out on a floured surface to about half a centimeter thick. Carefully transfer it to the pan and gently press it down, raising the edges a few centimeters. Set aside the excess for decoration. 6. Prick the base of the tart in several places with a fork. 7. Evenly spread the plum jam over the dough. Use a spoon to level it without pressing too hard. 8. From the remaining dough, cut out shapes with whatever you have on hand (you can make strips, circles, or any shape you like) and place them over the jam layer. 9. Place the pan in a preheated oven at 180°C. Bake the tart for 25-30 minutes, until it’s lightly golden at the edges. 10. Remove the tart, let it cool slightly, and sprinkle with vanilla powdered sugar on top. Why I Make This Recipe Often This is the recipe I turn to when I need a quick dessert without complicated ingredients. I love that I can use any jam I have on hand, but with plum jam, it has a unique flavor, especially if the jam is a bit tart. It keeps well for 2-3 days, and no special utensils or steps are needed. Tips and Variations Tips Don’t add all the flour at once. It’s easier to control the dough's consistency if you add it gradually. For larger pans, double the quantities. If you want crispier edges, you can brush the dough with a bit of beaten egg before baking. Substitutions Instead of plum jam, any thicker jam or marmalade will work. Butter can be replaced with margarine, but the texture won't be as tender. Variations If you have patience, you can make a classic lattice with strips of dough on top. You can add a thin layer of chopped nuts under the jam. Serving Ideas It pairs well with a glass of milk, coffee, or tea. You can add a bit of unsweetened whipped cream on the side if you want something more festive. Frequently Asked Questions 1. Can I use jam with fruit pieces? Yes, just make sure it’s not too runny, otherwise it might make the base soggy. 2. Can it be made without a removable edge pan? Yes, just grease the pan well beforehand and be careful when removing it to avoid breaking. You can line it with parchment paper for added security. 3. What do I do if the dough is too soft after taking it out of the fridge? Sprinkle a little flour and knead briefly, just enough to roll it out. Don’t add too much to avoid a dry texture. 4. What if I don’t have vanilla powdered sugar? You can use regular powdered sugar or omit it entirely. The vanilla sugar is just for decoration and doesn’t affect the final taste. 5. Can the dough be frozen? Yes, the raw dough can be frozen for a month. Thaw it in the fridge before use. Nutritional Values Approximately, one slice has around 220-250 kcal. It contains about 35 g of carbohydrates, 4-5 g of protein, and 6-7 g of fat per serving. Values may vary depending on the type of jam and the exact amount of flour used. Storage and Reheating Keep it in the fridge, covered, for up to 3 days. If you want it to be more tender, you can warm it up for 2-3 minutes in the oven. I don’t recommend freezing the baked tart, as the texture becomes soggy upon thawing.

Plum Jam Tart

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