"Pasta Flora", darling! , aka Tart with Jam

 Our dad’s birthday was on 16^th of August and so we decided to make something sweet for him! He is a lover of marmalades –any kind- and not of chocolate! A dessert with marmalade? Pasta Flora?! Yeah…we’ve always wanted to make a “Pasta Flora” some day! It’s such a beautiful dessert to look at and of course to eat it! Pasta Flora is the name we use for the tart with jam here in Greece. Not sure if other countries use this name too! Any idea?

So, this was the first time ever trying this tart and we got really lucky at it! It came out perfect! The tart was so yummy, matching perfectly with the sweetness of the jam! 

We got this recipe from Vefa’s Alexiadou book “Greek Kitchen- pastry making” (Βέφα Αλεξιάδου: Ελληνική Κουζίνα- Ζαχαροπλαστική). We love her cause every recipe of hers we try comes out fantastic!

INGREDIENTS for THE pasta flora: 

Tart:

1 cup of butter

1/3 cup of granulated sugar

2 egg yolks

2 tablespoons of cognac (or brandy)

1 tablespoon of lemon zest

or

 ¼ teaspoon of vanilla or any other flavoring you fancy

3 cups of all purpose flour

1 teaspoon of baking powder

Pasta flora:

Tart 
 500 gr. of marmalade  
 

DiRECTIONS:

- Starting with the tart, mix the butter and the sugar together till it whitens and becomes fluffy.

- While mixing, add one at a time the egg yolks and then the cognac and the flavoring (vanilla).

- Stop mixing! Sift the flour and the baking powder and then add them in three parts and knead gently with your fingers, till you get soft and fluffy dough. Don’t knead it too much!

- Roll out the 2/3 of the dough and place it at a tart pan (or just a regular one) of 25 cm. covering of course and the sides.

- Then, prick with a fork all over the tart. I’m not sure if this is necessary cause it’s not written in the recipe but we did it!

- After that, spread the marmalade on the tart evenly.

- With the rest of the dough make stripes and decorate the surface. We rolled out the dough and cut stripes with a knife. You can make wavy ones, as well.

- After that we wanted to cover some imperfections at the circumference of the tart and so we made dough braid that we placed gently on the periphery of it. Be sure that the braid sticks on the tart! Make any braid or design you want or just leave it like that! Be creative with that!  

- Bake for 30-35 minutes at 175 °C till it gets lightly golden brown.

- After baking, don’t cover the tart so it won’t get wet.

- You can keep it outside the fridge for about a week, if you don’t eat it within a day!

 Ready for baking!

and...

..the next morning more than the half was eaten!

 

Bon appétit!

Love,

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