Pasta Flora: Greek Jam Tart
A common sight in Greek bakeries and pastry shops, "Pasta Flora" jam tarts are easy to make in all sizes.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For the Filling:
- 1 ½cups jam
- Tart Shell Made With Butter:
- 1cup (2 sticks) butter (at room temperature, cut into 1-inch pieces)
- 1tablespoon grated orange peel (or lemon peel)
- ⅓cup sugar
- 2eggs (at room temperature)
- 3tablespoons brandy
- 3cups flour (all-purpose)
- 3teaspoons baking powder
- Tart Shell Made With Margarine:
- 3cups of flour (all-purpose)
- 1teaspoon baking powder
- 1cup margarine (melted)
- 1egg yolk
- ⅓cup sugar
- 1tablespoon grated orange peel (or lemon peel)
- 3tablespoons brandy
- Tart Shell Made With Corn Oil:
- 1cup corn oil
- ⅓cup orange juice
- 3tablespoons brandy
- 1tablespoon grated orange peel
- 3to 3 1/2 cups flour (all-purpose)
- 3teaspoons baking powder
Instructions
Step 1
Gather the ingredients.Step 2
Roll out half the dough to fit in the bottom of the tart pan. Roll out about 1/3 of the remaining dough to make a strip (about a small finger's width and height) and place all the way around the raised sides of the tart pan, pressing gently to cover evenly and join with the base.Step 3
Spread the jam evenly over the base of the tart shell.Step 4
Preheat oven to 350 F/175 C.Step 5
Roll out the remaining dough to about 1/4 inch thickness (or more) and cut into strips. For a decorative touch, use a fluted pastry wheel to cut the strips.Step 6
Optional: If young cooks are making this tart, walnut-sized pieces of dough can be rolled by hand into ropes.Step 7
Place the strips in a latticework (criss-cross) pattern across the top of the tart and bake in preheated oven for about 30 minutes, until golden brown.Step 8
Serve and enjoy!