Pasta Flora - Greek tart with apricot jam
Pasta Flora with apricot jam is the simplest and most classic Greek tart recipe.
280 gr. Butter
500 gr. flour
3/4 cup sugar
2 teaspoons baking powder
300 gr. apricot jam
This is one of my favorite tart made by my grandmother during my childhood life.
You can make this tart with whatever jam you have in your fridge but my grandmother always used apricot jam.
My grandmother did all the work but the final touches was always my part.
The pleasure of forming dough strips and spreading them over the tart was the ultimate moment, while listening to old stories by my grandma of course.
Whisk the melted butter with a mixer, add the sugar, add the eggs and slowly add the flour until making the dough soft.
Refrigerate for about 30 minutes to let it rest.
Roll out two-thirds of the dough in a well buttered tart pan (with 25 cm diameter), place all the way around the raised sides of the pan, pressing gently to cover evenly and join with the base.
Roll out remaining dough to about 1/2 cm thickness and cut into strips.
Spread the jam evenly and cover with the dough strips.
Bake for about 45 minutes in 180 degrees.