Pasta Flora

Pasta Flora (Greek Jam Tart)

A beloved Greek jam tart with a buttery, tender shortbread crust that cradles a layer of fruit preserves. Traditionally baked for family gatherings and afternoon coffee, it is as comforting as it is beautiful.

Prep

25 min

Cook

45 min

Total

70 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz / 2½ cups) all-purpose flour
• •200 g (7 oz / 1 cup) unsalted butter, cold, cut into cubes
• •100 g (3½ oz / ½ cup) granulated sugar
• •1 whole (1 large) egg, plus 1 yolk for brushing
• •1 tsp baking powder
• •1 pinch salt
• •1 tsp vanilla extract
• •1 tbsp lemon zest, from 1 lemon, optional but traditional
• •350 g (12 oz / ¾ cup) fruit jam, apricot, sour cherry, or strawberry; Greek pikermi or homemade preferred

Steps

1. 1 Preheat the oven to 180°C (350°F). Lightly butter and flour a 24 cm (9½ inch) round tart pan with a removable bottom.
2. 2 In a large bowl, combine the flour, baking powder, salt, and lemon zest. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
3. 3 Add the sugar, the whole egg, and the vanilla extract. Mix briefly with a fork or your hands just until a soft, slightly sticky dough forms. Do not overwork it.
4. 4 Reserve roughly one-third of the dough (about 200 g) for the lattice/decorative top. Wrap both portions in plastic wrap and refrigerate for 20 minutes to firm up.
5. 5 Roll out the larger portion of dough between two sheets of parchment paper to a circle about 30 cm (12 inches) in diameter. Transfer it to the tart pan and gently press it into the bottom and up the sides. Trim any excess flush with the rim.
6. 6 Spread the jam evenly over the base, leaving about 1 cm (½ inch) clear at the edge so the jam does not bubble over.
7. 7 Roll out the reserved dough and cut into long strips about 1.5 cm (½ inch) wide. Lay them across the tart in a lattice pattern (5–7 strips each direction) and press the ends gently into the rim of the crust to seal.
8. 8 Beat the egg yolk with 1 tablespoon of water and brush it over the lattice strips and crust edge for a glossy golden finish.
9. 9 Bake on the middle rack for 40–45 minutes, until the crust is deep golden brown and the jam is bubbling in the center.
10. 10 Cool completely in the pan on a wire rack before unmolding; this lets the jam set so slices cut cleanly. Dust lightly with powdered sugar if desired before serving.