Name: Pasta Flora (Greek Jam Tart) Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 3 h 40 min
Cuisine: Greek
Ingredients: 4 cups all-purpose flour (500 g); 1 ¼ cups unsalted butter, cold and cubed (280 g); 1 ¼ cups powdered sugar (150 g); ½ cup finely ground almond flour (50 g); ½ teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs; 1 ½ cups apricot jam (480 g); 1 large egg, beaten; 1 tablespoon milk

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I absolutely adore making and sharing this Pasta Flora (Greek Jam Tart) Recipe because it brings together the perfect balance of buttery, crumbly shortcrust and sweet, vibrant apricot jam in a way that feels both nostalgic and fresh. This tart is one of those desserts I turn to when I want something special that’s also approachable and comforting, with flavors that remind me of sun-soaked afternoons and cozy gatherings with loved ones. It’s a treat that looks impressive yet is surprisingly straightforward to make, and I can’t wait to walk you through all its delicious details.

Why You'll Love This Pasta Flora (Greek Jam Tart) Recipe

What truly makes this recipe stand out for me is the delightful contrast between the tender, crumbly dough and the bright fruitiness of the apricot jam filling. The dough itself, enriched with ground almonds and vanilla, has this subtle nutty depth and just the right touch of sweetness, which pairs perfectly with the tangy jam. When baked, the lattice or rope-patterned top becomes gloriously golden and slightly crispy, adding a lovely texture that makes every bite so satisfying.

Another reason this Pasta Flora recipe holds a special place in my kitchen is how manageable it is to prepare. I love that you don’t need any complicated techniques or hard-to-find ingredients. Plus, shaping the dough into either traditional cords or simple strips lets me tailor the tart to the occasion — sometimes I’m in the mood for a classic look, other times a minimalistic lattice. It’s a perfect dessert for family dinners, festive holidays, or even a casual tea-time treat that still feels elegant and made with love.

Ingredients You'll Need

A round pie with a golden brown lattice crust on top shows a bright orange filling that peeks through the crust's square and rectangular cut-outs. The crust edges are crimped and thick, adding texture and a homemade feel. On the side, there are two halved apricots, one with the pit inside. Nearby, a white scalloped bowl holds a vibrant orange jam or sauce, placed on a blue textured cloth with fringed edges. Above the pie, there are two stacked white scalloped plates with two forks resting on top. The pie and items sit on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The ingredients for this tart are wonderfully simple yet thoughtfully chosen to deliver rich flavor, beautiful texture, and that inviting golden color. Each component plays a key role, from the cold butter that creates a flaky crust to the almond flour that adds delicate nuttiness, making this Pasta Flora recipe a true delight.

Quick Tip

All ingredient amounts are listed in the recipe card below

All-purpose flour: Forms the base structure of the tart dough, providing strength and tenderness.
Unsalted butter (cold and cubed): The secret to a flaky, melt-in-your-mouth crust.
Powdered sugar: Adds a delicate sweetness and helps with the dough’s tender texture.
Finely ground almond flour: Brings subtle nuttiness and richness to the crust.
Salt: Balances the sweetness and enhances the overall flavor.
Vanilla extract: Adds warm aromatic notes that lift the entire tart.
Eggs: Bind the dough and enrich it with moisture and flavor.
Apricot jam: The star filling that lends a summery, fruity sweetness with a slight tang.
Beaten egg and milk (egg wash): Creates that irresistible golden sheen on top of the tart’s lattice.

Directions

Step 1: Prep your pan by buttering an 11-inch tart pan or a 9 × 13-inch baking dish, and set it aside. This will help the tart release easily after baking.

Step 2: Make the dough by pulsing the flour, cold butter cubes, powdered sugar, almond flour, and salt in a food processor. You want a sandy, coarse crumb texture at this stage.

Step 3: Add the vanilla extract and eggs, then pulse in short bursts just until the dough begins to clump together. Be careful not to overmix — you want the dough to just come together.

Step 4: Turn out the dough and weigh it. Set aside about a quarter of the dough (around 280g) wrapped in cling wrap; this will be your topping dough.

Step 5: Press the remaining dough evenly into the prepared pan, covering the bottom and up the sides. Use your fingers to smooth it out, then prick the base with a fork to prevent bubbling. Chill in the fridge for 15 minutes.

Step 6: Meanwhile, preheat your conventional oven to 165°C (330°F), placing a rack in the lower-middle position.

Step 7: Shape the topping dough either into traditional cords or cut into strips. For cords, divide the dough into 10–12 pieces and roll into ropes about 1 cm thick; chill them briefly so they firm up but stay pliable. For strips, roll out the dough between parchment paper to about 4 mm thick, cut into strips roughly 1.5 cm wide, and freeze until firm.

Step 8: Spread the apricot jam evenly over the chilled tart shell, covering right up to the edges.

Step 9: Arrange your topping over the jam. For cords, place 5–6 ropes vertically and then the same horizontally in your desired pattern, pressing the ends gently into the rim. For strips, lay a simple crisscross pattern, similarly attaching ends to the crust.

Step 10: Make the egg wash by beating the reserved egg with milk. Brush this gently over the lattice or cords to give the tart a beautiful golden finish as it bakes.

Step 11: Bake for 40 to 45 minutes until the topping is golden and the crust is cooked through. Keep an eye on it near the end; if it browns too quickly, tent with foil to prevent burning.

Step 12: Let the Pasta Flora cool completely before slicing. This cooling time is essential as it lets the jam set perfectly and makes for neat slices.

Servings and Timing

This Pasta Flora (Greek Jam Tart) Recipe yields about 12 servings, making it ideal for sharing with a group or saving for multiple occasions. The prep time, including chilling and shaping, is roughly 45 minutes. Baking takes about 40 to 45 minutes, and cooling needs at least an hour before slicing, so plan for about 3 hours and 40 minutes from start to finish if you include chilling times. It’s a slow but very rewarding process that results in a beautiful, flavorful tart.

How to Serve This Pasta Flora (Greek Jam Tart) Recipe

A round pie with a golden brown lattice crust sits on a white marbled surface. The thick crust edge is evenly baked and holds the filling inside. The filling is a bright orange color, visible through the lattice pattern on top. One slice is removed from the pie, showing the thick layer of orange filling between the crust base and the lattice topping. Photo taken with an iphone --ar 4:5 --v 7

I love serving my Pasta Flora slightly chilled or at room temperature because the jam filling is perfectly set and the crust has a tender, crumbly texture that’s just dreamy. It makes for a wonderful dessert after a hearty meal or a delightful afternoon treat with a cup of tea or strong Greek coffee. I often slice it into small squares or wedges so that it’s easy to share and enjoy without overwhelming anyone.

For garnish, I like adding a light dusting of powdered sugar or a few fresh apricot slices on top if they’re in season, which adds an extra touch of freshness and visual appeal. Sometimes I’ll include a scoop of vanilla ice cream or a dollop of whipped cream on the side for an indulgent finishing touch. Presentation-wise, serving it on a simple white plate really highlights the golden lattice and vibrant jam underneath.

In terms of drinks, a crisp white wine like a Sauvignon Blanc or a light, fruity rosé complements the fruity sweetness of the tart perfectly. If you prefer non-alcoholic options, iced herbal teas or sparkling lemon water make refreshing, palate-cleansing companions. This tart shines on holidays, family gatherings, and special occasions, but also feels comforting enough for a casual weekend dessert.

Variations

One of the best parts about this Pasta Flora (Greek Jam Tart) Recipe is how adaptable it is. If you’re not a fan of apricot jam, I often swap it out for raspberry, strawberry, or even cherry jam, which all bring their own unique flavors and vibrant colors. Sometimes I add a splash of lemon zest to the dough to brighten up the profile, which I find adds a lovely citrusy contrast to the sweet jam.

If you’re looking to make it gluten-free, I’ve had great success using a gluten-free all-purpose flour blend in place of regular flour, and almond flour naturally keeps the dough tender. For a vegan take, substituting the butter for plant-based margarine and using a flax egg instead of chicken eggs works well, though the texture is a bit different but still delicious.

For a fun twist, I sometimes sprinkle a few slivered almonds or chopped pistachios on the jam before adding the lattice topping for extra crunch and nuttiness. Alternatively, if you want to skip the lattice look, simply cover the tart fully with the reserved dough and prick the top to create little vents—it’s a rustic take that’s just as charming.

Storage and Reheating

Storing Leftovers

I store any leftover Pasta Flora in an airtight container at room temperature if I plan to eat it within a day or two, which helps keep the crust tender. For longer storage, I recommend refrigerating the tart in a sealed container or wrapped tightly in plastic wrap; it will keep well for up to 4 days without losing its flavor or texture.

Freezing

This tart freezes beautifully. I like to wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen this way, they maintain their freshness and taste for up to 2 months. To freeze a whole tart, wrap it well in plastic and then in foil to protect it from freezer burn.

Reheating

To enjoy your tart warm, I recommend reheating slices gently in a low oven at about 150°C (300°F) for 10–15 minutes. Avoid microwaving if possible because it can make the crust soggy. Reheating this way helps restore the crispness of the topping and warms the jam slightly to revive its luscious flavor.

FAQs

Can I use other types of jam for this Pasta Flora recipe?

Absolutely! Apricot jam is traditional and lovely, but you can easily substitute raspberry, strawberry, cherry, or even fig jam, depending on your taste and the season. Just choose a good-quality jam with a nice balance of sweetness and tartness for the best results.

What if I don’t have almond flour?

If almond flour isn’t available, you can omit it or replace it with finely ground walnuts or hazelnuts for a different but equally delicious nutty flavor. Just keep the quantity the same and pulse well with the other dry ingredients.

How do I prevent the tart crust from getting soggy?

Pricking the base of the dough before chilling and baking helps prevent bubbling and sogginess. Also, chilling the dough before baking helps keep the crust firm. Make sure not to overfill with jam, and allow the tart to cool completely so the filling sets properly.

Can I make the dough by hand instead of using a food processor?

Definitely! You can rub the cold butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs, then stir in the eggs and vanilla quickly until the dough just comes together. Just be careful not to overwork the dough.

Is this tart best served warm or cold?

I prefer it at room temperature or slightly chilled, as the jam sets nicely and the texture is perfect. However, warming slices gently in the oven before serving is also wonderful if you want a cozy, soft tart experience.

Conclusion

I genuinely hope you’ll fall in love with this Pasta Flora (Greek Jam Tart) Recipe as much as I have. It’s one of those timeless treats that feels both special and approachable, perfect for sharing with loved ones or enjoying on a quiet afternoon. Give it a try—you’ll find the flaky almond-scented crust and sweet apricot jam filling truly irresistible, and it might just become a new favorite in your baking repertoire.

Pasta Flora (Greek Jam Tart) Recipe

Why You'll Love This Pasta Flora (Greek Jam Tart) Recipe