Afternoon coffee is just not the same without this Apricot Jam Tart or Pasta Flora as we call it here in Greece. This super simple jam tart is made with a quick crust that’s filled with fruit preserves. If you don’t like apricot, you can swap it for any other fruit jam you love. It’s a great recipe for dessert and perfect for spoiling family and friends. Please try it and send me your photos of the recipe…I’ll be waiting!
Ingredients:
- 4 cups plain flour
- 1 teaspoon baking powder
- 6 tablespoons sugar
- 250 g. cold unsalted butter
- 2 eggs
- 2 tablespoons brandy
- 2 cups apricot jam
Instructions:
- Heat oven to 180 °C. Coat a tart pan with cooking spray or a little butter.
- In a small bowl, whisk together the egg yolks and the brandy; set aside.
- In a food processor pulse the flour, baking powder, sugar and butter and pulse until the mixture is crumbly.
- Add the egg yolk mixture and pulse until the mixture is combined, forms large clumps and holds together when squeezed.
- Press 2⁄3 of the dough into the bottom and up the sides of the tart pan.
- Spread the jam evenly into the tart shell.
- On a lightly floured surface, roll the remaining dough into thick strips. Place 5 strips on top of the jam mixture, spacing them about 3 cm apart. Place 5 more strips diagonally across to make diamonds.
- Bake until golden brown, 30 to 35 minutes. Serve warm or at room temperature.
Enjoy!
Lou in the Kitchen 