WHY YOU’LL LOVE THIS RECIPE 

• Pasta flora is a Greek jam tart with a fluffy whipped shortbread crust and a sweet apricot jam filling

 

• You can make this sweet treat dairy-free by using vegan Earth Balance baking butter sticks instead of unsalted butter

 

• Easily customize the top of the tart with a lattice pattern, roll the dough into long strips, or cut out shapes and place them on top of the tart

 

• This Greek jam tart recipe with bright apricot and citrus flavour is the perfect sweet dessert! 

 

• Pasta flora looks beautiful, and this apricot jam tart recipe is surprisingly easy to make

 

• You can use any type of jam that you like, but traditionally pasta flora is made with apricot jam.  Other delicious options would be to use fig jam or strawberry jam.

 

 

 

 

INGREDIENT NOTES 

Apricot jam: You can use any type of apricot jam that you like! Personally, I love using Bonne Mamman’s apricot jam.  The colour is bright, and it’s so so good! You’ll need to buy two jars of apricot jam for this recipe – you’ll use about a jar and a half, but you can add more jam if you’d like.  

 

 

Vegan butter sticks: If you’re looking to make this recipe dairy-free, easily swap out the unsalted butter for vegan butter bakery sticks.  If you’re using vegan butter, you won’t need to add a pinch of salt since vegan butter is saltier. 

 

The butter should be at room temperature (soft to the touch) so that it can whip easily in the mixing bowl and result in a fluffy crust.  Earth Balance vegan butter sticks come in a package with four sticks (454 grams), but you’ll only need to use two sticks. 

 

 

Unsalted butter: If you’re using regular butter, then you can make this Greek apricot jam tart with 250 grams of unsalted butter.  I just buy the package of unsalted butter that is 250 grams.  Similarly to vegan butter, you’ll want to let the butter come to room temperature before adding it to the mixing bowl.  At room temperature, the butter should be soft enough that it gives in slightly when pressed with your finger. 

 

 

Non-stick 10″ tart pan: This recipe makes enough dough for a 10″ pie tart.  I use a pie tart with a removable bottom, which makes removing the pasta flora from the pan way easier.  If you’re using a non-stick pan, then you won’t need to grease it with butter. 

 

The tart comes out easily because of the butter in the pie dough and the removable bottom.  If you’re using a non-stick pan or a different tart pan, then you can grease the pan if you’d like.

 

 

Orange zest or lemon zest: You can use either orange zest or lemon zest for this recipe.  Both add a bright citrus flavour to the tart dough.  When zesting the orange or lemon, try only to get the bright exterior and not the white part known as the pith. 

 

 

 

 

RECIPE TIPS 

• The butter needs to be at room temperature so that it can get nice and fluffy when whisked in the mixing bowl.  If you whisk the butter and it doesn’t get fluffy after a couple of minutes, stop the mixer and allow the butter to gradually warm up.  Repeat mixing again.

 

 

• The dough can stay in the fridge for up to 24 hours, but the butter will harden in the fridge, so you will need to allow the dough to come to room temperature before shaping the tart crust.  It can take anywhere from 45 minutes to an hour for the dough to soften.  If you do want to make this recipe in two steps, then I would recommend shaping the dough in the pie tart and refrigerating the pie tart pan.

 

 

• I use a fluted pastry wheel to cut the dough into long strips to make a lattice top, but you can use a knife or create any design that you’d like! 

 

 

• Allow the dough to cool in the fridge for at least 30 minutes. This will allow time for the butter to cool and make the dough easier to shape and hold in the pie tart.  While you press the dough in the pie tart, you can refrigerate the remaining 1/3 of the dough (this is the amount you’ll use for the top of the pie tart).  Then, once the pie tart base is ready, cover it well with saran wrap and place it in the fridge to cool while you make the designs for the top of the jam tart. 

 

 

• If you’re using vegan butter, the dough may be slightly softer.  You can allow it to cool for longer in the fridge (at least an hour).  If you’re hoping to make a lattice design, then you may need to add more flour to the 1/3 of the dough that is set aside for the top design of the apricot tart.  I usually make little dough circles in various sizes and press them flat on top when using vegan butter (like the picture below!) 

 

 

 

HOW TO MAKE PASTA FLORA (GREEK APRICOT TART): STEP BY STEP 

 

STEP 1: Whip the butter: Cut 1 cup of softened butter into smaller cubes and transfer to a mixing bowl. Use an electric stand mixer with a whisk attachment or a handheld mixer to beat the butter on a medium-low setting for 5 minutes. Setting #4 on a KitchenAid mixer.

 

 

STEP 2: Sift the flour: While the butter is beating, sift the all purpose flour into a separate bowl. Add the baking powder and orange zest, and a pinch of salt (if using regular unsalted butter). Vegan butter is saltier, so there’s no need for a pinch of salt when using vegan butter. Mix the dry ingredients together and set aside.

 

 

STEP 3: Add the icing sugar, egg, vanilla, and brandy to the whipped butter: Continue to mix these ingredients for 10 minutes on a medium-low setting.

 

 

STEP 4: Add in the flour mixture: Change the whisk attachment to the paddle attachment. Slowly add the flour mixture to the whipped butter. Lower the speed of the mixer while you’re adding the flour so that the flour doesn’t get everywhere.

 

Mix until just combined. Turn off the mixture and transfer the dough to a clean surface. Form a ball with the dough, and then place the pie dough ball in a clean bowl. Cover with plastic wrap or saran wrap and place in the fridge for at least 30 minutes.

 

 

 

STEP 5: Prepare your rolling surface: Clean and lightly flour a surface like your kitchen counter or kitchen table. There’s no need to grease the pie tart pan. I use the one with the removal bottom, which makes it easy to serve! Have a little extra flour on hand in case you need it when rolling the dough.

 

 

STEP 6: Soften the apricot jam: Heat up the apricot jam in a small saucepan on low heat. You don’t want it to boil, but use just enough heat so that the jam is easier to spread on top of the pie crust. Remove the saucepan from the heat and set aside.

 

 

STEP 7: Preheat the oven: Preheat your oven to 350° F on bake.

 

 

STEP 8: Roll the dough and shape the tart: Once the dough has chilled for at least 30 minutes, remove the dough from the bowl and form it into a log on your clean surface. Cut approximately 1/3 of the dough off from the ball (this will be used for the top of the pasta flora).

 

With the remaining 2/3 of the dough, lightly roll the chilled dough into a circle.  The larger piece of dough will form the pie tart base.  Transfer the circle to the 10″ pie tart pan, and then use your hands to lightly press the dough into the pan and along the sides of the pan so that the dough is evenly spread out.  Cut away any excess dough from the sides and combine it with the smaller size dough ball. 

 

 

 

 

STEP 9: Create the top dough strips: The creativity here is up to you! But you can create a lattice design, cut shapes out using a cookie cutter, or roll the dough into long strips. You’ll do this with the 1/3 dough that was set aside earlier.  You can roll out the dough using a rolling pin to make it easier to slice the dough into strips or if you’re going to use a cookie cutter. 

 

 

STEP 10: Add the apricot tart filling: Use the back of a spoon to spread the apricot filling out on top of the tart crust.

 

 

 

 

STEP 11: Design the tart: Place the cut-out pie crust pieces or strips on top of the apricot filling. Press them slightly into the filling and attach them to the sides of the pie crust.

 

 

STEP 12: Bake the apricot tart: Place the tart in the preheated oven and bake for about 30-35 minutes or until golden brown. Remove from the oven and allow the apricot tart and jam to cool for at least 30 minutes before slicing with a sharp knife. Sprinkle with icing sugar, and enjoy!

 

 

STORING & SERVING 

Pasta flora can be enjoyed at room temperature or cold from the fridge.  I normally store any leftover pasta flora in the fridge, and it will still taste delicious for a few days. When serving, you can let the pasta flora come to room temperature and sprinkle with fresh icing sugar. 

 

 

TIPS TO PREVENT THE DOUGH FROM CRACKING OR CRUMBLING

• Roll the dough between two pieces of parchment paper 
• Use a rolling pin to roll the dough away from you.   Don’t press too hard on the rolling pin as you roll the dough. 
• You may need to add a little bit of water if your dough is crumbly or flour if it’s too soft.  Be careful not to add too much water or flour at once as you shape and roll the dough.
• Refrigerating the dough for 20-30 minutes will make it easier to work with 

 

 

 

Yield: 6

Apricot Tart Recipe (Pasta Flora)

Prep Time: 1 hour 10 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours 10 minutes

Pasta flora is a Greek apricot jam tart made with a delicious whipped shortbread cookie crust filled with sweet apricot jam.

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Ingredients

• 1 cup or 226 grams vegan butter or 250 grams unsalted butter (softened)
• 1/3 cup + 1 tablespoon icing sugar
• 1 egg (room temperature)
• 1 tablespoon pure vanilla extract
• Orange zest from one orange
• 1 oz. Metaxa brandy or cognac
• 3 cups all purpose flour
• 1/2 teaspoon baking powder (level)
• Apricot jam (375 grams - but you can add more or less if you'd like)

Instructions

1. Whip the butter: Cut 1 cup of softened butter into smaller cubes and transfer to a mixing bowl. Use an electric stand mixer with a whisk attachment or a handheld mixer to beat the butter on a medium-low setting for 5 minutes. Setting #4 on a KitchenAid mixer.
2. Sift the flour: While the butter is beating, sift the flour into a separate bowl. Add the baking powder and orange zest, and a pinch of salt (if using regular unsalted butter). Vegan butter is saltier, so there's no need for a pinch of salt when using vegan butter. Mix the dry ingredients together and set aside.
3. Add the icing sugar, egg, vanilla, and brandy to the whipped butter: Continue to mix these ingredients for 10 minutes on a medium-low setting.
4. Add in the flour mixture: Switch to a paddle attachment before adding in the flour mixture. Slowly add the flour mixture to the whipped butter. Lower the speed of the mixer while you're adding the flour so that the flour doesn't get everywhere. Mix until just combined. Turn off the mixture and transfer the dough to a clean surface. Form a ball with the dough, and then place the pie dough ball in a clean bowl. Cover with cling wrap or saran wrap and place in the fridge for at least 30 minutes.
5. Prepare your rolling surface: Clean and lightly flour a surface like your kitchen counter or kitchen table. There's no need to grease the pie tart pan. I use the one with the removal bottom, which makes it easy to serve! Have a little extra flour on hand in case you need it when rolling the dough.
6. Soften the apricot jam: Heat up the apricot jam in a small saucepan on low heat. You don't want it to boil, but use just enough heat so that the jam is easier to spread on top of the pie crust. Remove the saucepan from the heat and set aside.
7. Preheat the oven: Preheat your oven to 350° F on bake.
8. Roll the dough and shape the tart: Once the dough has chilled for at least 30 minutes, remove the dough from the bowl and form it into a ball on your clean surface. Cut approximately 1/3 of the dough off from the ball (this will be used for the top of the pasta flora). With the remaining 2/3 of the dough, lightly roll the dough into a circle. Transfer the circle to the 10" pie tart pan, and then use your hands to lightly press the dough into the pan and along the sides so that the dough is evenly spread out.
9. Create the top pieces: The creativity here is up to you! But you can create a lattice design, cut shapes out using a cookie cutter, or roll the dough into long strips. You'll do this with the 1/3 dough that was set aside earlier. Roll out the dough if you need to make it easier.
10. Add the apricot filling: Use a spoon to spread the apricot filling out on top of the tart crust.
11. Design the tart: Place the cut-out pie crust pieces or strips on top of the apricot filling. Press them slightly into the filling and attach them to the sides of the pie crust.
12. Bake the apricot tart: Place the tart in the preheated oven and bake for about 30-35 minutes or until golden brown. Remove from the oven and allow the tart to cool for at least 30 minutes before slicing. Sprinkle with icing sugar, and enjoy!

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 867Total Fat: 66gSaturated Fat: 27gTrans Fat: 6gUnsaturated Fat: 36gCholesterol: 121mgSodium: 61mgCarbohydrates: 55gFiber: 2gSugar: 5gProtein: 8g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

 

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