Greek jam tart recipe (Pasta Flora)

5 from 6 votes

A traditional and easy recipe for Pasta Flora, a Greek jam tart recipe

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Greek, Italian

Servings: servings

Calories: 328kcal

Author: Mia Kouppa

Preheat oven to 350 °F
Melt butter. Use a little bit of the butter to grease the bottom and sides of your baking pan. If your butter was wrapped in paper you can use the butter remaining on the paper to grease your pan.
1 cup unsalted butter
In the bowl of your stand mixer combine the melted butter, sugar, egg and egg yolk, grated lemon zest, cognac and vanilla. Mix well at medium speed using the paddle attachment of our mixer for approximately 5 minutes.
½ cup sugar, 1 large egg, 1 egg yolk, grated zest of 1 lemon, 1 tbsp cognac, ¼ tsp vanilla powder
Reduce speed to low and slowly add in the flour. Mix using the dough hook attachment until just combined and the dough holds together. Alternatively, you can add the dough and mix or knead by hand until a ball of dough forms.
3½ cups self-raising flour (cake & pastry flour)
Divide your dough into 2/3 and 1/3 portions. Spread the 2/3 portion of your dough across the bottom and up the sides of your baking pan. Using your hands spread it out evenly.
Spoon the jam onto the dough in your pan and spread it evenly across the bottom. The layer of jam will be thin.
500 ml apricot jam
With the remaining 1/3 portion of dough, create a design on the top of your dough. A typical presentation is to roll out strands of dough and create a criss cross pattern.
Bake in middle rack of your oven for approximately 30 minutes, or until the bottom and top of your crust is a golden brown.
Allow to cool before serving.

Although apricot jam is traditionally used in Pasta flora, you can use any jam or preserve that you like.