Pasta Flora (Greek Jam Tart)
Good and easy.
Ingredients:
3 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
1/3 cup sugar
2 egg yolks
2 tablespoons brandy or cognac
1 tablespoon grated lemons, zest of
1 teaspoon vanilla
1/2 teaspoon lemon extract or almond extract
1 1/2 cups sour cherry jam or apricot jam
1/4 cup blanched slivered almonds
1. Sift together the flour and the baking powder into a bowl.
2. Cream the butter with an electric mixer.
3. 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.
4. Add the egg yolks one by one.
5. Then add the brandy and the flavorings.
6. 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.
7. Cover dough in plastic wrap and allow to rest for 20 minutes
before proceeding with recipe.
8. On a floured surface roll out 2/3s of the dough into a round and
line a buttered 10" pie dish or tart pan.
9. Spread the jam over the dough.
10. 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.
11. Decorate with the almonds and bake the tart in a 350F degree oven
for 30-35 minutes until light-golden.
12. Store the tart uncovered, in a dry, cool place to prevent it from
getting soggy. It can be kept one week at room temperature.
B-man
