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Pasta Flora, a traditional dessert with roots deeply embedded in Mediterranean cuisine, is a delightful treat that has captivated dessert lovers for generations. Originating from Greece and widely enjoyed throughout the Balkans, this scrumptious dessert is renowned for its buttery crust and luscious fruit filling. The name "Pasta Flora" itself translates to "Flour Pastry," which perfectly encapsulates the essence of this delectable dish, combining the simple yet rich flavors of a classic pastry with the sweet brightness of fruit preserves.

Pasta Flora (Greek Jam Tart)

Indulge in the deliciousness of Pasta Flora Delight! This classic tart is a perfect blend of buttery crust and fruity jam, making it a delightful treat for any occasion. With just a few simple ingredients like flour, butter, and your choice of apricot or strawberry jam, you can create a beautiful lattice-topped dessert. It's easy to make, and the options for dusting with powdered sugar will impress your guests. Perfect for sharing at gatherings or enjoying with a cup of tea!
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Ingredients
  

250g all-purpose flour

125g unsalted butter, softened

100g granulated sugar

1 large egg

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

300g fruit jam (apricot or strawberry recommended)

Zest of 1 lemon

Powdered sugar for dusting (optional)

Instructions
 

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

    Beat in the egg and vanilla extract, mixing until well combined.

      In a separate bowl, whisk together the flour, baking powder, zest of lemon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

        Divide the dough into two portions, wrapping one half in plastic wrap and refrigerating for at least 30 minutes.

          Preheat your oven to 180°C (350°F).

            Roll out the first half of the dough on a lightly floured surface to fit a tart pan (approximately 9 inches). Press it into the bottom and up the sides of the pan.

              Spread the fruit jam evenly over the crust.

                Roll out the second half of the dough, and cut into strips to create a lattice topping over the jam.

                  Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.

                    Let the tart cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                      Dust with powdered sugar before serving, if desired.

                        Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8