...having a lovely jar of homemade plum conserve and feeling nostalgic of times Me and my Granny were making together a tart for the tea time...and most of all having someone to cheer up with a lovely sweet present...my sudden though has been...
..just following my granny recipe for this...
...not a professional short crust pastry but the one my Granny used to make, by adding a pinch of baking powder, the zest of a lemon (this is a must!) and the rustic stripes on the top...twenty five minutes in a moderate oven and that's it!
...a crunchy crust but lovely soft inside (for the pinch of baking powder and the use of whole eggs that expand the dough...). The plum conserve intentionally made less sweet gives a wonderful contrast with the base...
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