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Pasta Flora (Greek Jam Tart) Recipe

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4.1 from 12 reviews

Pasta Flora is a classic Greek jam tart featuring a tender, buttery crust with a sweet apricot jam filling, topped with a decorative lattice of pastry. This recipe yields a beautiful and delicious tart perfect for sharing, combining almond-scented dough and vibrant apricot preserves baked to golden perfection.

Ingredients

Dough

  • 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

Filling

  • 1 ½ cups apricot jam (480 g)

Topping/Egg Wash

  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions

  1. Prep the Pan: Butter an 11-inch (28 cm) tart pan or a 9×13-inch (23×33 cm) baking pan and set aside to prevent sticking.
  2. Make the Dough: In a food processor, pulse the flour, cold butter, powdered sugar, almond flour, and salt in short bursts until the mixture resembles coarse, sandy crumbs. Add vanilla and eggs; pulse just until the dough starts to clump together. Avoid overmixing.
  3. Divide the Dough: Turn the dough out and weigh it. Remove 280 g (about a quarter) of dough for the topping, wrap it separately, and set aside.
  4. Line and Chill the Shell: Press the remaining dough evenly across the bottom and sides of the prepared pan with your fingers. Prick the base with a fork and chill for 15 minutes to firm up.
  5. Preheat the Oven: Set the oven to 165°C (330°F) using a conventional oven mode. Position the rack in the lower-middle to ensure even baking.
  6. Shape the Topping: Choose your topping style:
  7. Traditional cords: Divide reserved dough into 10–12 pieces. Roll each between palms into ropes about 1 cm thick and long enough to span the pan. Chill the ropes briefly before assembling.
  8. Cut strips: Roll reserved dough between parchment sheets into a rough square about 4 mm thick. Cut into 10–12 strips about 1.5 cm wide using a pastry wheel. Freeze strips for 12–15 minutes until firm.
  9. Fill and Arrange: Spread apricot jam evenly over the chilled tart shell. Arrange topping ropes or strips across the tart in a grid or crisscross pattern, pressing ends gently into the rim to adhere. No weaving required.
  10. Make Egg Wash and Bake: Beat the egg with milk and brush it over the lattice topping. Bake the tart for 40–45 minutes until the topping is golden and pastry is cooked through. Check at 40 minutes; cover with foil if browning too fast.
  11. Cool: Allow the Pasta Flora to cool completely before slicing. This lets the jam set for clean, perfect slices.
  12. Enjoy! Serve the tart at room temperature as a delightful dessert or afternoon treat.

Notes

  • Use cold butter and pulse dough briefly to prevent the crust from becoming tough.
  • Do not overmix dough, or it may become dense instead of tender.
  • Chilling the dough before baking helps maintain structure and improves texture.
  • For lattice topping, working with slightly chilled dough prevents cracking.
  • If the tart browns too quickly, tent loosely with foil to avoid burning.
  • Allow the tart to cool entirely for the best slicing experience as the jam thickens.

Find it online: https://miracooking.com/pasta-flora-greek-jam-tart-recipe/