In a large bowl, knead all the ingredients except the plums and the jam.
Form a dough ball and refrigerate for about half an hour.
Roll out the shortcrust pastry in the pan lined with parchment paper and prick with a fork.
Fill with plum jam, arrange the plum slices, and press the edge inward.
Bake at 180°C for about 40 minutes in a preheated oven. Always do the toothpick test.
Italia, Campania
| Energy (kcal) | 106.84 |
| Carbohydrates (g) | 16.35 |
| of which Sugars (g) | 6.43 |
| Fat (g) | 4.58 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 0.97 |
| Fiber (g) | 0.31 |
| Sale (g) | 0.04 |
