Pasta Flora ( Greek Jam Tart )

Pasta Flora, a delightful Greek and Mediterranean pastry, is a culinary treasure blending history, tradition, and a burst of fruity sweetness. This delectable treat has roots stretching back centuries, with its name derived from the Italian word "pasta frolla," meaning shortcrust pastry.

Ingredients for Pasta Flora:

All-purpose flour
Butter
Jam or preserves (commonly apricot or cherry)
Sugar for dusting

How to Make Pasta Flora:

Begin by combining flour, butter, and sugar to form a crumbly dough resembling shortcrust pastry.
Divide the dough into two parts, with one portion being larger for the base of the pastry.
Roll out the larger portion to line a baking tin, spreading a generous layer of jam or preserves atop the dough.
Use the smaller portion of dough to create a lattice or cover for the jam layer, decorating as desired.
Bake the pastry until golden brown, then let it cool before dusting with sugar for an added touch of sweetness.

Different Approaches to Making Pasta Flora:

The versatility of Pasta Flora allows for variations in flavors and presentations. While apricot and cherry jams are traditional choices, other fruit preserves such as raspberry, fig, or even homemade combinations can elevate the taste profile. Some recipes may incorporate almonds or lemon zest into the dough for added texture and zest.

The essence of a perfect Pasta Flora lies in achieving a delicate balance between the buttery, crumbly pastry and the luscious, fruity jam layer. Whether enjoyed with a cup of tea or served as a dessert centerpiece, Pasta Flora preserves not only its fruity essence but also a rich history of Mediterranean culinary craftsmanship.




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Pasta Flora




Prepare 8 servings of this delicious recipe in about 1 hour and 20 minutes, each containing about 481 calories. Make sure you've gathered all the ingredients and follow these 11 straightforward steps. Please feel free to participate in the group for help

Prep: 25 mins

Cook: 55 mins

Serves: 8

Ingredients

300 g plain flour
100 g sugar
⅛ tsp salt
170 g unsalted butter
2 eggs
2 tbsp brandy (optional)
zest of half an orange
400 g jam (any flavour)

Directions

1.In a mixer sift the flour, sugar and salt.

2.Use cold butter and cut it in small pieces. Add it to the mix and beat in low speed until the mixture gets crumbly.

3.Continue by adding one beaten egg, brandy and the zest of half an orange (or lemon), and mix until well combined.

4.Move the dough to a lightly floured surface, cover it with cling film and refrigerate for at least 30 minutes.

5.Once refrigerated, cut ⅓ of the dough and set aside.

6.Butter up a 25cm tart pan.

7.Place the dough in the pan and using your fingers, press it along the bottom and up the sides of the pan to spread it evenly.

8.Using a fork, poke holes in the base of the dough so that it doesn’t puff up while baking.

9.Spread the jam of your choice evenly over the dough.

10.Using the ⅓ of the dough you set aside, cut small pieces, roll them into cords and place them over the jam in whatever shape you want.

11.Brush the cords with the egg and bake in a preheated oven for 30 minutes at 170ºC (340ºF).




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