Indulge in a Sweet Greek Treat: Pasta Flora (Jam Tart) Recipe

Take a sweet journey to Greece with this delicious Pasta Flora (Greek Jam Tart) recipe. This classic Greek dessert is a sweet and flaky pastry filled with your choice of fruit jam. The crust is made with a buttery, shortbread-like dough that is then filled with a layer of bright and fruity jam. Perfect for a special occasion or a simple family dessert, this Pasta Flora is sure to delight your taste buds and bring a touch of Greece to your kitchen. Give it a try and discover why this sweet treat is a beloved classic in Greece!

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Pasta Flora - Greek Jam Tart

• Servings: 10

• Prep Time: 15 minutes

• Cook Time 25 minutes

Ingredients

• 2 2/3 cups / 335gr plain flour

• 1 1/2 sticks / 165gr of butter

• 1/2 cup / 100gr sugar

• 1 egg + extra for egg wash

• 1 teaspoon of baking powder

• 1 teaspoon of vanilla extract

• 1 cup / 265gr jam

• 1 orange

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Instructions

1. Preparing the dough

1. To start, I add the dry ingredients to a bowl or food processor, the sugar, baking powder, and plain flour. If you don’t have a food processor, that is absolutely fine, I’ve often made the pasta flora tart using just my hands. Watch the video at the end of how to make it without a food processor.
2. Now it’s time to add the butter. I’m using cold butter, straight from the fridge and this is particularly important if you are making the dough without a food processor. I cut the cold butter into big cubes and add it to the mixture.
3. If you are using a food processor, then give it a couple of spins until the butter is broken down and the mixture looks like breadcrumbs. If you are using your hands, then start rubbing the butter with the dry ingredients until it’s all incorporated and you get a breadcrumb-like mixture.
4. Now it’s time to add the wet ingredients. I’m adding one egg, one teaspoon of vanilla extract, the zest of orange juice, and two tablespoons of orange juice. I give it a few spins with the food processor or mix it with my hands while pressing everything together to form a dough.
5. I add a handful of flour to my working surface and empty the bowl. Then, I knead the dough for a few seconds to form a round shape and wrap it with some cling film. Because the pasta flora dough contains butter, we will have to put it in the fridge for about 30 minutes to cool down and become firmer. This will help us roll the dough into shape and make the jam tart.

2. Assembling the Pasta Flora

1. Now that the dough has rested and is firm, I take it out of the fridge and cut it into two pieces. I’m using 2/3 for the bottom of the tart and the rest to decorate the top.
2. I’m placing the large piece of dough between parchment paper and roll it out into a circle with a thickness of a coin. This recipe for pasta flora is for a tart tin of 9 inches size, or smaller ones of 4 inches. Then I remove the top parchment paper and place it inside the tart tin or if I’m using the smaller tart tins, I cut it first into small circles and place each one in the individual tin. Since this pastry is quite buttery, I find that I don’t have to brush the tin sides with any butter. However, if you are using a tin or a pan that is not non-stick and doesn’t have a removable bottom, I recommend brushing with a little bit of butter just in case.
3. If the dough breaks while you are moving it inside the tin, there is no need to worry! Just press it with your fingers and it won’t affect the end result at all, you will see. I remove any excess pastry from the sides and prick the bottom with a fork. That will help the steam to escape instead of build up under the pastry and also to cook uniformly.
4. Now, I’m adding the jam to the tart tin and spread it around evenly. You could use any type of jam you like, I usually have it with strawberry or apricot jam. For the top layer, I’m rolling the remaining dough into a circle again. Then with a knife, I cut it into long strips of 1cm width and I’m going to use them to make a lattice top. You could be creative here and decorate the top as you like!
5. Finally, I use some egg wash to brush the strips at the top that will give my tart a nice golden brown color after it’s been baked.
6. Instead of a lattice, you could also decorate the top of pasta flora with shapes using some cookie cutters. Same as before, roll the remaining dough into a circle and then cut it into shapes to decorate the tart. If you decide to use mini tarts instead of a big tart tin then remember that they need less time in the oven as they are smaller. Around 15 minutes should be enough to bake and get a nice color.

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Notes

• You could use any type of jam you prefer.

• For a dairy-free version, you could substitute the butter with margarine.

• You could make mini tarts instead of a big ones. In this case, bake them for just 15 minutes.

Serving suggestions

We usually have a slice of pasta flora in the morning with a cup of coffee or tea or in the afternoon. You could also serve it with a scoop of vanilla ice cream that really compliments the flavors.

Storage

I recommend storing the greek pasta flora jam tart at room temperature and consume within a week.

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Nutrition Info (per serving)

Calories: 346kcal | Carbohydrates: 51g | Protein: 4g | Cholesterol: 52mg | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 1g | Sodium: 57mg | Potassium: 17mg | Sugar: 1g

I am not a nutritionist. The nutrition information has been calculated using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.