Fruit jam pie

This is a very classic cake: shortcrust pastry and fruit jam

Ingredients

• Flour 250g / 9 oz
  
• Sugar 100g / 3.5 oz
  
• Salt
• Butter 125g / 4.5 oz
  
• Large eggs (yolks) 3
  
• Fruit jam (any) 400g / 14 oz
  

Cooking

• Round cake pan with 24 cm/ 10 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 30 minutes

Procedure

• Cut butter into medium pieces end let's soft a bit out of fridge
  
• Mix butter and flour (mix with fingers but don't heat butter too much)
  
• Mix yolks in a bowl and add to mix
  
• Add sugar
• Mix all and make a ball
• Cover with a plastic wrap and place in fridge at least 30 minutes
  
• Lay shortcrust pastry into pan (you can use a rolling pin) leaving a high border
• Lay fruit jam on shortcrust base
• Bake
  

Italian recipe