In a large bowl, knead all the ingredients except the plums and the jam.
Form a dough ball and place it in the refrigerator to rest for about half an hour.
Roll out the shortcrust pastry in the baking tin lined with parchment paper and prick it with a fork.
Fill with the plum jam, arrange the plum slices and fold the edge inward.
Bake at 180° for about 40 minutes in a preheated oven. Always do the toothpick test.
Italia, Campania
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