Pasta Flora Greek Jam Tart Food

PASTA FLORA (GREEK JAM TART)

Steps:

• Sift together the flour and the baking powder into a bowl.
• Cream the butter with an electric mixer.
• Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time.
• Add the egg yolks one by one.
• Then add the brandy and the flavorings.
• Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
• When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time).
• Avoid overworking the dough.
• Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.
• On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.
• Spread the jam over the dough.
• Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.
• Lay them across the filling in a lattice pattern.
• Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.
• Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.
• It can be kept one week at room temperature.

PASTA FLORA: GREEK JAM TART

Steps:

• Gather the ingredients.
• Roll out half the dough to fit in the bottom of the tart pan. Roll out about 1/3 of the remaining dough to make a strip (about a small finger's width and height) and place all the way around the raised sides of the tart pan, pressing gently to cover evenly and join with the base.
• Spread the jam evenly over the base of the tart shell.
• Preheat oven to 350 F/175 C.
• Roll out the remaining dough to about 1/4 inch thickness (or more) and cut into strips. For a decorative touch, use a fluted pastry wheel to cut the strips.
• Optional: If young cooks are making this tart, walnut-sized pieces of dough can be rolled by hand into ropes.
• Place the strips in a latticework (criss-cross) pattern across the top of the tart and bake in preheated oven for about 30 minutes, until golden brown.
• Serve and enjoy!