Number 1 Homemade Plum Jam Tart – Mosaic
The most delicious way to use your favorite jam (no matter what it is) is by making a tart with soft and crispy dough.
Mosaic – Plum Jam Tart – Old Recipe
Course: DessertCuisine: RomanianDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hourThis tart with plum jam is definitely one of my favorite desserts from childhood. I remember how I used to sit next to my mother and watch with wide eyes what miracles she was doing. Back then, it seemed to me that I threw a few ingredients at random and then magically a very, very tasty cake appeared.
I want to share with you a bit of my childhood nostalgia and show you the goodness of jam tarts that used to be prepared with very simple ingredients.
Ingredients
3 large country eggs (try to use eggs from local producers)
2 spoons full of lard (about 80 g clean lard, used only for doughs)
300 g of sugar
1 jar of plum jam (400 g) or any homemade jam
1 teaspoon of baking powder (7 g)
1 teaspoon vinegar
A pinch of salt
800 g flour (more or less)
Directions
- The fact that this plum jam tart is an old recipe, it is somehow up there in the list of the best. You can never beat old school recipes no matter how many mirror glazes we invent, how many gold leaves we put on a dessert, or how airy a cream would be. Remember the desserts from your childhood and keep them alive!
- Choose a bowl large enough to combine all the ingredients, except the jam. Break the eggs and mix them with a whisk. Gradually add the sugar, melted and cooled butter (at room temperature). We mix everything well, trying to melt as much of the sugar as possible, and the composition thickens but flows nicely and easily.
- Separately, we mix the baking powder with the vinegar. As you well know, vinegar activates the baking powder, but you can also replace it with lemon juice if you wish. In some recipes even baking powder is replaced with ammonium for cakes, so you can add any leavening agent you like.
- We start to gradually add the flour. I started with 450 g and along the way I added another 350 g. The recipe for tart with plum jam says “add flour until the dough resembles doughnuts”. Basically, I added flour until it was soft and non-sticky.
- To be able to knead the dough more easily, transfer it to a lightly floured work table. Cut a piece of dough, about 250g, wrap it in foil and put it in the freezer for 10 minutes. Spread the rest of the dough lightly on the table.
- This tart dough is very tender, it breaks very easily if you don’t work carefully, so stretching and handling with the rolling pin only goes to a point. Transfer the dough to a tray lined with baking paper and press gently with the palm of your hand, pressing it evenly into the tray.
- We pour the jam over the dough and spread it over the entire surface. Remove the dough from the freezer and grate it on top of the jam, use the large mesh of the grater. Try to cover as much as you can of the surface of the plum jam. Bake it at 200g for about 40 min or until it gets a nice brown color on the surface.
- Look at the wonderful and crispy crust. Powder the cake while it is still hot, then leave it to cool for at least 30 minutes. It smells exactly like home, as if I’ve gone back in time. The cake lasts 3-4 days and remains just as tender. Kept in a cool place and covered loosely with a clean towel.
