Delicious Pasta Flora Tart: A Timeless Dessert

If you’re looking for a dessert that blends simplicity with rich, fruity flavors, the Pasta Flora Tart is a perfect choice.

This traditional treat, known as “Pasta Flora” in Greece and “Crostata” in Italy, is a shortcrust pastry tart filled with your favorite jam or marmalade.

The combination of a buttery, crumbly crust and sweet, tangy filling makes it a delightful dessert for any occasion.

The Beauty of SimplicityOne of the most charming aspects of the Pasta Flora Tart is its straightforwardness.

The base is made from a simple shortcrust pastry dough, which is enriched with butter for that perfect melt-in-your-mouth texture.

The filling is typically a fruit jam, with apricot, raspberry, and strawberry being popular choices. What makes this tart truly special is the lattice pattern on top, created by weaving strips of the same dough over the jam filling.

This not only adds a rustic aesthetic but also allows the jam to peek through, creating a visually appealing contrast.

A Versatile Dessert Pasta Flora is incredibly versatile. You can personalize it with different types of jam, or even combine multiple flavors for a unique twist.

Some variations include adding a hint of lemon zest to the dough for extra freshness or incorporating ground nuts into the crust for a bit of crunch.

Perfect for Any Occasion. This tart is perfect for nearly any occasion, from a casual family gathering to a festive holiday table. It pairs wonderfully with a cup of coffee or tea and can be enjoyed as a dessert or a

sweet snack.

Here’s a rephrased version:

---

Ingredients

250g unsalted butter

125g powdered sugar

1/2 tsp salt

2 whole eggs

1 tsp vanilla extract

1 tbsp zest of 1 orange

500g flour

1 tsp baking powder

300g apricot jam

Directions

In a mixer, combine the butter, powdered sugar, and salt.

Begin beating the mixture on low speed, gradually increasing to high, until it becomes fluffy.

Add the eggs, one at a time, and continue mixing until fully incorporated.

Reduce the speed to low and slowly mix in the flour, baking powder, vanilla extract, and orange zest.

Transfer the dough to a small bowl and knead by hand for 1-2 minutes. Shape the dough into a ball, wrap it in cling film, and refrigerate for a short time.

After chilling, take a portion of the dough and roll it into long, narrow strings.

Press the remaining dough evenly onto a well-buttered tart baking pan, working from the center outward with your palms.

Spread the apricot jam over the dough layer, then place the dough strings on top in a lattice pattern.

Bake in a preheated oven at 180°C until the dough is lightly browned.

---