Recipe for Pasta Flora – Greek Jam Tart
Greek Jam Tart Pastry and Cookies (Pasta Flora) Recipe Ingredients:
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup unsalted butter or margarine
- 1/3 cup sugar
- 2 egg yolks
- 2 tablespoons brandy
- 1 tablespoon or grated lemon rind
- 1 teaspoon vanilla or any flavor desired
- 1 pound apricot or strawberry jam
- Blanched almonds, if desired
How to Bake Pasta Flora:
Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch pie plate with butter or spray with nonstick cooking spray and set aside.
Sift together the flour and the baking powder into a bowl.
Cream the butter with an electric mixer. Add the sugar and beat them together until the mixture is pale and fluffy.
To ensure that all the sugar is blended in, scrape the sides of the bowl with a rubber spatula from time to time.
Add the egg yolks one by one. Then add the brandy and the flavoring.
Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
When the dough becomes too stiff to stir, mix the flour by hand until the dough is light and smooth. Avoid overworking the dough. This would strengthen the gluten, making the dough tough when baked.
On a floured surface, roll out 2/3 of the dough into a round and line it inside the greased pie plate.
Spread the jam over the dough.
Roll out the reserved dough to a thickness of 1/8 inch and cut it into strips 1/2 inch wide.
Lay them across the filling in lattice pattern.
Decorate with the almonds, if using, and bake in the preheated oven for 30-35 minutes until slightly golden.
Store the tart, uncovered in a dry, cool place to prevent it from getting soggy. It can be kept one week at room temperature.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston