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This jam tart has a buttery and crumbly crust and a beautiful lattice pattern on top. You can fill it with any type of homemade or store-bought jam. Serve pasta flora for breakfast along with a hot cup of coffee!
What is Pasta Flora?
Pasta Flora (Greek: πάστα φλώρα) comes from the Italian pasta frola or crostata which is a type of sweet tart in Italy. It is a covered jam filled shortcrust pastry dessert made from flour, butter, sugar and eggs. Pasta flora is a Greek paraphrase for pasta frola used until today. My favorite way to enjoy this jam tart is no other than pairing it with a hot cup of coffee. This jam tart is fancy, yet only uses a few ingredients. You can experiment with any jam flavor you wish. My go to flavors are apricot and strawberry jam. In other countries, common fillings are quince cheese, sweet potato jam or dulce de leche.
The highlight of pasta flora is definitely the crisscrossing lattice pattern on top and trust me you do not need to feel intimidated by the technique. This is a forgiving shortcrust dough. If it breaks, you can easily put it back together using your fingers. If you are a sweet breakfast person then this flaky, buttery jam tart is the perfect recipe for you!
Ingredients for Greek Jam Tart
Butter: Using a higher fat ratio results in an extra buttery and flaky crust which melts in your mouth. It is important to use cold butter and refrigerate the dough before rolling out. I wouldn’t change the butter quantity as you are risking of having a dry dough and a hard pasta flora after baking.
Lemon Zest: If you like a nice acidic kick don’t omit the lemon zest in the crust. Its citrusy flavor counterbalances the sweetness from the jam.
Jam: Homemade jam always tastes better! However, a good quality store-bought jam will save you time and still taste amazing. Besides apricot and strawberry jam you could use orange, blackberry, blueberry or cherry. The options are countless.
Egg Wash: I find egg white working better than egg yolk for this recipe. It provides an even, subtle, shiny top. Avoid brushing the edges of the tart as they get browned faster and they will look darker than the rest of pasta flora.
How to make Pasta Flora – Greek Jam Tart:
To make this Greek jam tart, combine the dry ingredients in a food processor and then add the butter. Last, add the egg mixture and pulse until a dough is formed. Divide dough into two and refrigerate for 30 minutes. Roll out the dough and fill the tart pan. Add the jam and top with a crisscrossing lattice crust pattern. Brush with egg wash and sprinkle with sugar. Bake until golden brown and serve pasta flora with coffee or tea!
Tips for Success:
Chill the dough: You cannot skip this part! Chilling is essential, otherwise rolling out the dough will be challenging. Dividing the dough into two pieces will also help you handle the dough easier.
Roll out the dough: If the dough is sticking too easily, pop in the refrigerator for a few minutes. Use enough flour and rotate the dough while rolling out to prevent it from sticking. While rolling out the dough for the jam tart base keep the dough for the lattice crust refrigerated.
Lattice Crust Top: Be patient and gentle with the dough strips. If the dough cracks, you can put it back together with your fingers. Flour your hands will also prevent dough from sticking and use gloves to avoid melting the dough with the warmth of your hands.
Faqs for Pasta Flora:
Do you blind bake pastry for jam tarts?
This recipe doesn’t require to blind bake the pastry before adding the jam filling.
How to bake jam tart?
Bake in 350°F(180 C) for 40 minutes for a golden brown and even bake all way through.
How long do jam tart keep?
Greek jam tart will keep fresh stored in an airtight container for up to 3 days or refrigerated for up to 6 days.
Can you freeze jam tart?
Yes. Once Greek jam tart has completely cooled down, cut into slices and transfer to freezer safe bags. Freeze for up to 3 months. To defrost the tart let it thaw in the refrigerator overnight.
Pasta flora is an easy, no-mixer dessert perfect for breakfast or afternoon tea. Its beautiful lattice crust top and its jammy filling will spark joy with every bite. If you give this recipe a try, leave us a comment below sharing your experience. Happy Baking!
For more Valentine’s desserts have a look at these recipes:
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Pasta Flora – Greek Jam Tart
Christianna | Siftnwhisk
This jam tart has a buttery and crumbly crust and a beautiful lattice pattern on top. You can fill it with any type of homemade or store-bought jam. Serve pasta flora for breakfast along with a hot cup of coffee!
Pour the eeg mixture into the food processor and pulse until a dough is formed. If the dough is too hard add a splash of water. The dough should be crumbly but easy to come together if you press it with your fingers.
Transfer dough in a clean, flat surface and cut in 2/3. The 1/3 of the dough will be used to make the lattice pattern and the remaining for the tart base.
Form into disks and flatten with your palms then cover them tightly with plastic wrap.
Refrigerate for 30 minutes.
Preheat oven to 350°F (180 C).
Roll out the dough for the tart base in a lightly floured surface about 1 inch thick.
Wrap the dough in the rolling pin and spread it on top of the greased tart pan.
Gently press the dough into the pan. Don't worry if the dough breaks, use your fingers to put it back together. Make sure to cover the bottom with an even amount of dough.
Pour the jam of your choice on top of the tart base and spread it evenly.
13 oz Fruit Jam
In a lightly floured surface roll out the remaining 1/3 of the dough.
Cut thin strips ( a quarter of an inch) with a pizza cutter or knife for a standard lattice crust top or experiment with different sizes.
Place the strips horizontally to the pan and fold up every other strip to about the mid-line of the tart. Starting from the middle of the tart, place a strip perpendicular to the other strips then fold the strips back down. Repeat the same process for every strip until the tart is covered evenly.
Mix the egg white with a splash of water. Brush the jam tart except the edges with egg wash.
1 Egg White, Splash of Water
Sprinkle with turbinado sugar for extra crunchiness.
Pinch of Turbinado Sugar
Bake for 40 minutes until golden brown.
Remove from oven and let pasta flora cool down completely before removing from the tart pan.
Cut into slices and serve.
Enjoy!
Notes
You can make mini tarts instead of a big tart using the appropriate tart pans.
Crisscrossing Lattice Pattern: Place the strips horizontally to the pan and fold up every other strip to about the mid-line of the tart. Starting from the middle of the tart, place a strip perpendicular to the other strips then fold the strips back down. Repeat the same process for every strip till the tart is covered evenly.
Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
Greek jam tart will keep fresh stored in an airtight container for up to 3 days or refrigerated for up to 6 days.
Have any questions about the recipe or want to ask for substitutions? Please contact us.
