Pasta Flora Greek Jam Tart
Indulge in the sweet simplicity of Pasta Flora, a traditional Greek jam tart that combines a buttery, crumbly pastry with a luscious layer of jam for a dessert that's as stunning as it is satisfying. This recipe celebrates the harmonious blend of velvety apricot or raspberry jam with a hint of orange zest for an optional citrusy twist. The rustic lattice crust, brushed with an egg wash for a golden-brown finish, makes it truly irresistible. Easy to prepare with just 20 minutes of prep time, this tart bakes to perfection in 30 minutes, making it an ideal treat for sharing at gatherings or savoring with a hot cup of coffee or tea. Perfectly balancing sweetness and texture, this Greek delight is sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter (cold and cubed)
- 100 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Orange zest (optional)
- 400 grams Jam (apricot, raspberry, or your choice)
- 1 tablespoon Milk (for brushing)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with butter or line it with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and sugar. Mix to combine evenly.
Add the cubed butter to the dry ingredients and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, beat 1 egg with the vanilla extract and orange zest (if using). Add the egg mixture to the flour and butter, mixing gently to form a soft dough. If the dough is too dry, add 1 tablespoon of cold water at a time until it comes together.
Divide the dough into two portions: one slightly larger (about 2/3) and one smaller (about 1/3). Wrap both portions in plastic wrap and chill in the fridge for 15 minutes.
After chilling, roll out the larger portion of dough on a lightly floured surface to fit the base of the tart pan. Press it into the pan and trim any overhanging edges.
Spread the jam evenly over the dough in the tart pan, leaving a small border around the edge.
Roll out the smaller portion of dough and cut it into thin strips (about 1 cm wide). Arrange the strips over the jam in a crisscross lattice pattern. Press the ends of the strips gently into the edge of the dough.
Beat the remaining egg with the milk and brush it lightly over the lattice strips for a golden finish.
Bake the tart in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling.
Allow the tart to cool completely in the pan before slicing and serving. Enjoy with coffee or tea!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 37.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
