Greek Jam Tart (Pasta Flora)

Method7 steps · about 1 hr 5 min

1. 1

   Step 1: Soften the 250 g pastry butter gently without burning it. Sift the full 3 cups flour and set aside 2 tbsp of that same supply for dusting during rolling. Separate the single egg (1), reserving its yolk for the pastry and its white for brushing the rim and lattice.

   Uses 250 g butter for the pastry, softened · 3 cups flour total; reserve 2 tbsp for rolling and use the rest in the pastry · 1 egg, separated: yolk for pastry and white for rim and lattice brushing

2. 2

   Step 2: Combine the sifted flour remaining after the 2 tbsp reservation with the baking powder (1 tsp) and vanilla extract (1 tsp). Add the softened pastry butter, reserved single yolk, sugar (⅓ cup), lemon zest (1 tbsp) and cognac (⅓ cup). Knead gently by hand until a smooth soft pastry forms; do not overwork.

   Uses Sifted pastry flour after reserving 2 tbsp · 1 tsp baking powder · 1 tsp vanilla extract · Softened 250 g pastry butter · Reserved yolk from the single egg · ⅓ cup sugar · 1 tbsp lemon zest · ⅓ cup cognac

3. 3

   Step 3: For one large tart, grease the bottom and sides of a 30 cm tart pan with the separate pan butter. Divide the pastry into halves. Lightly dust the surface and rolling pin with some of the reserved 2 tbsp flour. Roll one half to fit the pan, about 1 cm thick, lift it over the rolling pin and ease it into the pan. Trim excess and patch any tears; keep the other half for the rim and lattice.

   Uses A little extra butter for greasing the tart pan · Pastry half for the tart base · Reserved 2 tbsp rolling flour

4. 4

   Step 4: Roll about one-third of the reserved second pastry half into a strip about a finger wide. Use some of the reserved white from the single egg to brush the strip, then press it around the raised edge of the tart pan to join the base. Keep the rest of that same white for the lattice.

   Uses Fitted tart base · One-third of the reserved half for the rim · Some of the single reserved egg white for the rim

5. 5

   Step 5: Spread the 450–500 g jam evenly over the prepared tart base. Roll the remaining pastry into thin strips, using any remaining reserved rolling flour as needed. Brush the strips with some of the remaining reserved egg white and lay in a crisscross lattice over the jam. Preheat the oven to 175°C.

   Uses Tart shell with its raised rim · 450–500 g jam of your choice · Remaining pastry for the lattice · Remaining reserved rolling flour, only as needed · Some of the remaining single egg white for the lattice

6. 6

   Step 6: Bake the filled lattice tart in the preheated 175°C oven for about 30–40 minutes, until the pastry is nicely golden and baked through. Extend as needed for your oven.

   Bake the filled lattice tart after the oven reaches 175°C · 40 minUses Filled unbaked jam tart with brushed lattice

7. 7

   Step 7: Let the baked tart cool until the jam thickens and is comfortable to eat, then slice into ten portions.

   Uses Baked lattice jam tart