By Nancy Gaifyllia. Greek Food Expert
In Greek: , say: PAH-stah FLOH-rah
A typical sight in Greek bakeries and pastry shops, Pasta Flora (proper name is pasta frola ) jam tarts can be created in most sizes, from small individual tarts capped with jam along with a decorative bit of fruit to large tarts, most frequently decorated having a latticework produced from the dough.
This recipe for Greek jam tarts offers a number of options to make the tart covering using butter, margarine, or corn oil.
Pasta Flora is simple to create as evidenced through the photo of the tart produced by a small group of youthful cooks (preschool and elementary schoolers). Fabulous!
Ingredients
- For That FILLING
- 1 1/2 glasses of jam
- .
- TART Covering Created Using BUTTER
- 1 cup (2 sticks) of butter at 70 degrees, reduce 1-inch pieces
- 1 tablespoon of grated orange or lemon peel
- 1/3 cup of sugar
- 2 eggs at 70 degrees
- 3 tablespoons brandy
- 3 glasses of all-purpose flour
- 3 teaspoons of baking powder
- .
- TART Covering Created Using MARGARINE
- 3 glasses of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of margarine, melted
- 1 egg yolk
- 1/3 cup of sugar
- 1 tablespoon of grated orange or lemon peel
- 3 tablespoons brandy
- .
- TART Covering Created Using CORN OIL
- 1 cup of corn oil
- 1/3 cup of orange juice
- 3 tablespoons brandy
- 1 tablespoon of grated orange peel
- 3 to three 1/2 glasses of all-purpose flour
- 3 teaspoons of baking powder
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Preparation
This recipe requires a 12- to 13-inch tart pan or equivalent baking pan.
For those tart covering options: Sift flour using the baking powder before beginning. (Tip: Don't overwork the dough. It simply must be smooth and soft.)
Cream the butter, adding orange or lemon zest, then sugar until light and fluffy. Add eggs individually, then brandy, and beat until fully combined. Beat or add flour until combined. Use hands to create right into a smooth dough.
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Place sifted flour and baking powder inside a deep mixing bowl. Beat in melted margarine, egg yolk, sugar, grated orange or lemon peel. and brandy to produce a soft dough.
Inside a deep mixing bowl, beat together the oil, orange juice, brandy, and grated orange peel until well combined. At low speed (or by hands) add flour in gradually until fully combined. Use hands to create right into a soft smooth dough.
Unveil half the dough to slot in the foot of the tart pan. Unveil about 1/three of the remaining dough to create a strip (in regards to a small finger's height and width) and put completely round the elevated sides from the tart pan, pressing lightly to pay for evenly and join using the base.
Spread the jam evenly over the bottom of the tart covering.
Preheat oven to 350°F (175°C).
Unveil the rest of the dough to around 1/4 inch thickness (or even more) and reduce strips. For any decorative touch, make use of a fluted pastry wheel to chop the strips.
Optional: If youthful cooks are earning this tart, walnut-sized bits of dough could be folded by hands into ropes (see photo).
Put the strips inside a latticework (criss-mix) pattern across the top tart and bake at 350°F (175°C) for around half an hour, until golden brown.
Yield: serves 8-12
Leftover Dough? Wrap in plastic wrap and refrigerate to have an hour or even more (as much as 2 days), make into cookies: unveil and reduce shapes. Bake at 350°F (175°C) until golden - about 12 to fifteen minutes.