This Italian plum jam crostata is particularly fragrant because of Farro flour (Italian ancient grain, available in the best food stores), rich in nutrients. The homemade plum jam is the essential touch of this delicious sweet, perfect for breakfast or tea time.
For the dough
200 g (7 oz) high-quality butter, cold, cut into cubes
350 g (12 oz) Farro flour, sifted (or Spelt or Kamut flour)
50 g (2 oz) almond flour
100 g (3½ oz) light brown sugar
1 free range organic egg, beaten
For the jam
400 g (14 oz) plums
100 g (3½ oz-½ cup) dark brown sugar (or raw coconut sugar)
The juice of one lemon
For the dough:
- Knead all the ingredients together until you get a smooth dough.
- Roll out the dough into the tart pan and prick it. Let stand for about ten minutes in the fridge.
- For the jam: Wash the plums and cut into chunks. Pour into a saucepan with the sugar, lemon juice and let cook until it reaches the desired consistency (usually 30 minutes). Let it cool and blend the jam with an immersion blender.
- Spread the jam over the pastry and bake at 180°(350°F/gas 4) for 30 minutes.