Apricot Pasta Flora Tart
Servings 12, Total Time 1 hour
Pasta Flora Tart is a classic Greek Cypriot recipe that will undoubtedly make a scrumptious and impressive-looking treat. Don't be misled by the name - despite the word "pasta" being in the title, it means "a piece of cake" in Greek. The dessert's origin can be traced back to Italy, where pasta frolla, a shortcrust pastry dough, is a fundamental part of Italian baking.
Ingredients:
1 cup unsalted butter
1/2 cup sugar
2 eggs
Grated zest of 1 small orange
1 tbsp cognac
1 tbsp vanilla extract
1 tbsp baking powder
3 cups all-purpose flour, sifted
2 cups apricot jam
Steps:
Preheat your oven to 350°F (175°C).
Grease the bottom and sides of a 10x15-inch baking pan with a small amount of melted butter.
Using a stand mixer with a paddle attachment, mix the butter and sugar at medium speed for about 5 minutes. Add the eggs one at a time and mix for 2 minutes until well combined. While the mixer is running, add the grated orange zest, cognac, and vanilla.
Gradually add the sifted flour and Baking powder to the mixture at a low speed until it is well combined.
Transfer the dough to a lightly floured surface and knead it by hand until it is smooth.
Divide the dough into thirds and spread 2/3 of it evenly on the bottom and a little up the sides of the greased baking pan.
Use a fork to pierce tiny holes all over the dough to prevent it from swelling during baking.
Spoon the apricot jam onto the dough and spread it out evenly.
Roll out the remaining 1/3 portion of the dough and cut out little heart shapes, or roll it into strands and use them to create a crisscross pattern over the top of the jam.
Bake the tart on the middle rack of your oven for approximately 30 minutes or until the top and bottom of the crust are golden brown.
Take the tart out of the oven and allow it to cool before cutting in small squares and serving.
Leftovers:
Leftovers can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.