WHY YOU’LL LOVE THIS RECIPE
Pasta flora is a Greek jam tart with a fluffy, koulourakia cookie crust and a sweet apricot jam filling. You can make this sweet treat dairy-free by using vegan butter instead of regular 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. Pasta flora looks beautiful, this Greek jam tart recipe with bright apricot and citrus flavour is the perfect sweet dessert. 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 at least two jars of apricot jam for this recipe. The koulourakia cookie dough is sweet, but you can add more jam if you’d like.
Eggs: The eggs need to be at room temperature so that they can incorporate well with the butter and sugar. Add the eggs one at a time to the batter, and each egg needs to be fully mixed in before adding in the next egg. If the batter starts to curdle at a tablespoon of flour, continue to mix until all of the eggs are incorporated.
Vegan butter: 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. You’ll want to use unsalted vegan butter that is sold as sticks or a bar since vegan spreads have more water content which won’t work as well when creaming together the butter and sugar.
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. I made vegan kourabiedes with Nuts for Butter unsalted original vegan cashew butter, and the butter became fluffy and mixed really well with the sugar and other ingredients. I haven’t tried it with pasta flora yet, but I’m sure it would be a great substitute for butter.
Unsalted butter: You’ll want to let the butter come to room temperature before adding it to the mixing bowl so that it can cream well with the sugar. At room temperature, the butter should be soft enough to give in slightly when pressed with your finger.
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 mix the butter and it doesn’t get fluffy after a couple of minutes, stop the mixer and allow the butter to warm up gradually. Repeat mixing again.
- You can use a fluted pastry wheel to cut the dough into long strips to make a lattice top, or you can roll the dough into strips or create any design that you’d like!
- The eggs need to be at room temperature so that they can mix well with the butter and sugar.
- Allow the dough to cool in the fridge for at least 20-25 minutes. This will allow time for the butter to cool and make the dough easier to shape into the baking pan. While you press the dough in the baking pan, 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.
HOW TO MAKE PASTA FLORA (GREEK APRICOT TART): STEP BY STEP
STEP 1: Whip the butter: Cut the softened butter into smaller cubes and transfer to a mixing bowl. Use an electric stand mixer with a paddle attachment. Turn the mixer on medium speed (#4 on a KitchenAid mixer) and beat the butter for one minute.
The butter should become fluffy at this point. If it doesn’t, then your butter may be too cold, or the speed of the mixer may be too low. Slowly add 1 cup of granulated sugar and continue to beat the butter and sugar together on medium speed for 2 minutes. Turn off the mixer and scrape the sides of the mixing bowl.
STEP 2: Add in the eggs: Add one egg at a time to the butter and sugar mixture with the mixer on medium-high speed. Allow each egg to fully incorporate into the mixture before adding in the next egg (about 30-45 seconds). After mixing in all of the eggs, add the pure vanilla extract and brandy. Mix together and then turn off the mixer and scrape down the sides of the mixing bowl.
STEP 3: Combine the dry ingredients with the wet ingredients. Sift the flour and whisk together the flour, baking powder, cinnamon and orange zest in a large bowl. Slowly add the flour mixture to the wet ingredients. Mix until just combined. Form a ball with the dough, and transfer the dough to a large clean bowl and cover it with plastic wrap. Place the dough in the fridge for 20-25 minutes.
STEP 4: Prepare your rolling surface: Clean and lightly flour a surface like your kitchen counter or kitchen table. Grease the 9″x 13″ baking dish with butter. Have a little bit of flour on hand as you work with the dough.
STEP 5: Soften the apricot jam: Preheat your oven to 350° F on bake. 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 6: Roll the dough and shape the tart: Once the dough has chilled for at least 20 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. Use your hands to press the dough into the baking 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-sized dough ball. The dough doesn’t need to go up all the way on the sides since it will expand as it bakes. Only about 1/4 inch to 1/2 way up the sides of the baking pan.
STEP 7: 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 you can use a cookie cutter.
STEP 8: Add the apricot tart filling: Use the back of a spoon to spread the apricot filling out on top of the tart crust.
STEP 9: Design the tart: Brush the top pieces with egg wash (this is optional but will produce a more golden brown crust). 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 pastry dough in the baking pan.
STEP 10: Bake the apricot tart: Place the tart in the preheated oven and bake for about 40 minutes or until golden brown. Remove from the oven and allow the pasta flora to cool for at least 30 minutes so that the jam can settle 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, which will still taste delicious for a few days. Before serving, let the pasta flora come to room temperature and sprinkle with fresh icing sugar.
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Apricot Tart Recipe (Pasta Flora)
Equipment
- 1 electric mixer with the paddle attachment
- 1 9"x13" baking pan
- 1 Pastry brush
- 1 Rolling Pin
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup white granulated sugar
- 4 eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 oz. Metaxa brandy or cognac
- Orange zest from one orange
- 4 cups all purpose flour sifted
- 2 teaspoons baking powder level
- 1 teaspoon cinnamon powder
- 500-600 grams Apricot jam *you can add more jam if you'd like
- 1 egg yolk for the egg wash
- 1-2 teaspoons milk for the egg wash
Instructions
- Cream the butter and sugar together. Add 1/2 a cup of unsalted butter to a mixing bowl. Turn the mixer on medium speed (#4 on a KitchenAid mixer) with the paddle attachment and beat the butter for one minute. The butter should become fluffy at this point. If it doesn't, then your butter may be too cold, or the speed of the mixer may be too low. Slowly add 1 cup of granulated sugar and continue to beat the butter and sugar together on medium speed for 2 minutes. Turn off the mixer and scrape down the sides of the mixing bowl with a spatula.
- Add in the eggs:Add one egg at a time to the butter and sugar mixture with the mixer on medium-high speed. Allow each egg to fully incorporate into the mixture before adding in the next egg (about 30-45 seconds). After adding all four eggs, add the pure vanilla extract and brandy. Mix together and then turn off the mixer and scrape down the sides of the mixing bowl.
- Combine the dry ingredients with the wet ingredients. Sift the flour and whisk together the flour, baking powder, cinnamon, and orange zest in a large bowl. Slowly add the flour mixture to the wet ingredients. Mix until just combined. Form a ball with the dough and transfer the dough to a large clean bowl. Cover with plastic wrap and place the dough in fridge for 20-25 minutes.
- Prepare your rolling surface:Clean and lightly flour a surface like your kitchen counter or table. Grease the 9"x13" baking dish with butter. It's a good idea to have a little bit of flour on hand as you work with the dough.
- 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.
- Roll the dough and shape the tart: Once the dough has chilled for at least 20 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. Use your hands to lightly press the dough into the baking 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-sized dough ball. The dough doesn't need to go up all the way on the sides since it will expand as it bakes. It only needs to go about 1/4 inch to 1/2 way up the sides of the baking pan.
- 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 with a rolling pin if you need to make it easier.
- Add the apricot filling: Use a spoon to spread the apricot filling out on top of the tart crust.
- Design the tart: Brush the top pieces with egg wash (this is optional but will produce a more golden brown colour) and 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 crust.
- Bake the apricot tart: Place the pasta flora in the preheated oven and bake for about 40 minutes or until golden brown. Remove from the oven and allow the tart to cool for at least 30 minutes before slicing so the jam can settle. Sprinkle with icing sugar, and enjoy!
Notes
- The butter needs to be at room temperature so that it can get nice and fluffy. If you beat the butter and it doesn't get fluffy after a couple of minutes, stop the mixer and let it warm up gradually. Repeat mixing again.
- Allow the dough to cool in the fridge for at least 20-25 minutes. This will allow time for the butter to cool and make the dough easier to shape and hold in the baking pan. 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 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.
- I use a fluted pastry wheel to cut the dough into long strips to make a lattice top, but you can roll the dough into strips or create any design that you'd like!
- The cookie dough will expand as it bakes, so you only need a thin layer on the bottom. The sides of the dough only need to come up 1/2 on the side of the baking pan. Remove the excess dough and combine it with the other 1/3 of the dough to make the top pieces.
- You can add more jam if you like, but the koulourakia cookie dough is sweet. While it doesn't look like a lot of jam when you first spread it out in the pan, the cookie crust will expand.
- Baking pasta flora in a glass pan is possible, but it will retain heat longer, so the pasta flora will need longer to cool before slicing.
Nutrition
Ria Mavrikos
Date Published: August 31, 2022
Greek Apricot Tart Recipe (Pasta Flora)
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