Imagine a dessert that combines the rustic charm of traditional Greek baking with a burst of fruity sweetness - welcome to Pasta Flora, the irresistible jam tart that will transport your taste buds straight to the sun-drenched islands of Greece! This delightful pastry is more than just a dessert; it's a culinary journey that blends buttery, crumbly crust with vibrant, luscious jam in a way that will make your family and friends beg for seconds.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup fruit jam (apricot or raspberry)
Instructions
- Prepare your workspace by gathering all ingredients and preheating the oven to 350°F (175°C). Line a 9-inch tart pan or round baking dish with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or whisk. This should take about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, sift together the flour and baking powder to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, mixing gently until a soft, slightly sticky dough forms. Be careful not to overmix.
- Divide the dough into two portions: about 2/3 for the base and 1/3 for the lattice top. Wrap the smaller portion in plastic and refrigerate for 15 minutes.
- Press the larger portion of dough evenly into the prepared tart pan, creating a smooth base and slightly raised edges.
- Spread the fruit jam evenly over the dough base, leaving a small border around the edges.
- Remove the refrigerated dough and roll it out on a lightly floured surface. Cut into strips for creating a lattice pattern.
- Carefully arrange the dough strips in a crisscross pattern over the jam, creating a traditional lattice design.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the jam is bubbling.
- Remove from the oven and let cool completely in the pan. This will help the tart set and make it easier to slice.
- Once cooled, gently remove from the pan, dust with powdered sugar if desired, and slice into wedges to serve.
Tips
- Use room temperature butter for easier creaming and a smoother dough consistency.
- Chill the dough for the lattice top to make it easier to handle and cut into strips.
- Choose high-quality jam with intense fruit flavors for the best taste experience.
- Don't overmix the dough - this can lead to a tough, dense crust.
- Let the tart cool completely before slicing to ensure clean, beautiful cuts.
- Experiment with different jam flavors like apricot, raspberry, or even fig for variety.
- For a professional touch, use a pastry wheel or sharp knife to create precise lattice strips.
- If the edges start browning too quickly, cover them with aluminum foil during baking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
