Greek Apricot Jam Tart (Pasta Flora)
Greek Apricot Jam Tart (Pasta Flora)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek apricot jam tart (pasta flora). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Apricot jam tart or Greek pasta flora is ideal for breakfast or with your afternoon coffee or tea. Its buttery and crumbly dough that melts in your mouth I remember my aunt making it quite often when I was a child and my first memory of tasting pasta flora is tasting hers. SEE ALSO Chocolate and Pear Tart.

Greek Apricot Jam Tart (Pasta Flora) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Greek Apricot Jam Tart (Pasta Flora) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook greek apricot jam tart (pasta flora) using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Greek Apricot Jam Tart (Pasta Flora):
  1. Prepare 3 cups All Purpose Flour
  2. Take 250 grams Apricot Jam
  3. Get 1/2 cup Sugar
  4. Take 250 grams Butter at room temperature
  5. Prepare 1 Egg and 1 extra Egg White
  6. Take 1 shot Cognac
  7. Prepare 1 teaspoon Baking Powder
  8. Make ready 1 Lemon zest

Instead of the vanilla, you can use brandy for an authentic Greek touch. Store the tart uncovered, in a dry, cool place to prevent it from getting soggy. It can be kept one week at room temperature. A lovely very simle to make family-sized jam tart.

Steps to make Greek Apricot Jam Tart (Pasta Flora):
  1. In a large bow add flour and sugar combine dry ingredients.
  2. Add in the baking powder, egg, butter and lemon zest.
  3. Continue by adding the shot of Cognac.
  4. Mix all the ingredients by hand until it becomes a fluffy dough. Wrap dough in plastic wrap and put in the refrigerator for 1 hour.
  5. Once the dough has cooled, separate about 100 grams of the dough to make the dough stripes that will be layered. Roll out the rest of the dough and place it into the tart pan so this becomes a tart shell.
  6. We usually make our own Jam but since Apricots are not in season, we found ready made apricot jam in the super market today. You can use any fruit jam you enjoy eating. Spread jam nicely in shell.
  7. Roll out the remaining dough into flat stripes, or you can make ropes by rolling the small pieces of dough with your hands. (These should be approximately about 1/2 finger’s width) Start layering strips on top of the jam. With the extra egg white brush lightly over stripes to get that golden brown color. 🙂 - - Pre-heat oven at 180 degrees and bake for 1 hour. - - Kali Orexi!!! 🙂

I have been looking for a recipe for this for years. In Cairo, we hae a very strong Greek influence, and I'd tasted this before and. Pasta Flora is a traditional Greek fruit jam or preserve filled tart with a sweet flaky crust. Here is an easy recipe for a delicious Pasta Flora. Pasta Flora is one of the tastiest desserts in the Greek pastry menagerie — and one of my favorites.

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