Peach Jam Solefrutta: 350g

Flour: 300g

Eggs: 2

Sugar: 125g

Butter: 125g

Baking powder: 1/2 sachet

Peach: 4 medium

Peel of 1/2 lemon

Juice of 1/2 lemon


To make the shortcrust pastry, beat the eggs with the sugar, add the previously melted butter and then the flour, baking powder and grated peel. Knead until to have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Wrap the dough in clingfilm and chill for 30 minutes before using. Wash the peaches, cut them into regular wedges of about 1/2 cm high and place them in a bowl with lemon juice and sugar for 10 minutes. Roll out the shortcrust pastry on the tart mold, pour the Peaches Jam Solefrutta and cover with the slices of peach. Bake at 180 degrees for about 35 minutes. Leave to cool before serving.