Pasta Flora (Greek Jam Tart)

Recipe by evelynathens
READY IN: 50mins
YIELD: 1 tart


  • 3
    cups flour
  • 1
    teaspoon baking powder
  • 1
    cup butter, room temperature
  • 13
    cup sugar
  • 2
    egg yolks
  • 2
    tablespoons brandy or 2 tablespoons cognac
  • 1
    tablespoon grated lemon, zest of
  • 1
    teaspoon vanilla
  • 12
    teaspoon lemon extract or 1/2 teaspoon almond extract
  • 1 12
    cups sour cherry jam or 1 1/2 cups apricot jam
  • 14
    cup blanched slivered almond


  • Sift together the flour and the baking powder into a bowl.
  • Cream the butter with an electric mixer.
  • Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time.
  • Add the egg yolks one by one.
  • Then add the brandy and the flavorings.
  • Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
  • When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time).
  • Avoid overworking the dough.
  • Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.
  • On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.
  • Spread the jam over the dough.
  • Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.
  • Lay them across the filling in a lattice pattern.
  • Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.
  • Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.
  • It can be kept one week at room temperature.