Try fooodlove’s simple & tasty recipe for the Greek jam tart Pasta Flora, here featuring homemade Ikarian quince jam.
In a mixer sift the flour, sugar and salt.
Use cold butter and cut it in small pieces. Add it to the mix and beat in low speed until the mixture gets crumbly.
Continue by adding one beaten egg, brandy and the zest of half an orange (or lemon), and mix until well combined.
Move the dough to a lightly floured surface, cover it with cling film and refrigerate for at least 30 minutes.
Once refrigerated, cut ⅓ of the dough and set aside.
Butter up a 25cm tart pan.
Place the dough in the pan and using your fingers, press it along the bottom and up the sides of the pan to spread it evenly.
Using a fork, poke holes in the base of the dough so that it doesn’t puff up while baking.
Spread the jam of your choice evenly over the dough.
Using the ⅓ of the dough you set aside, cut small pieces, roll them into cords and place them over the jam in what ever shape you want.
Brush the cords with the egg and bake in a preheated oven for 30 minutes at 170ºC (340ºF).
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