Pasta Flora : Greek Jam Tart (πάστα φλόρα, PAH-stah FLOH-rah)
Prep time: 30 minutes
Baking time: 30 minutes
Serves: 8 to 12
3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 1/2 cups (about 17 oz) jarred marmalade or jam, at room temperature
Confectioners’ sugar, for dusting
1. Arrange a rack in the center of the oven and heat to 350°F. Grease a 10-inch tart pan with a removable bottom and wrap the outside with foil.
2. Sift together the flour and baking powder. Set aside.
3. In a mixer bowl, beat the butter until creamed. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Beat in the eggs, one at a time, until combined well. Beat in the brandy, extract, and peels.
4. Using your hands or a wooden spoon, work in the flour mixture just until smooth and a dough is formed. Do not over-kneed the dough as this would make the crust tough.
5. Divide the dough into two pieces, one half the size of the other. Place the larger piece in the tart pan and, using fingertips, evenly press to the edges and up the sides, extending the dough 2 inches beyond the pan rim (you can also roll this out on a lightly floured surface). Fill the tart with the marmalade, spreading evenly to the edges.
6. On a lightly floured surface using a floured rolling pin, roll out the remaining dough to 1/4-inch thickness and cut into 1/2-inch-thick strips. Weave the strips in a lattice pattern over the tart (if needed, trim the strips so they do not extend beyond the rim of the pan). Fold over the bottom crust overhang over the edge of the lattice strips, crimping to secure. Bake about 30 minutes, until the top is lightly golden. (Can be made ahead. Store in an airtight container at room temperature up to 3 days.) Slip off the pan’s outer ring and transfer the tart to a platter. Lightly dust the edges or the entire tart with confectioners’ sugar before serving.
Recipe by Kelly Salonica Staikopoulos
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