How To make Pasta Flora
SPALDING 3 cups Flour
1 teaspoon Baking powder
1 cup Butter -- melted
1 Egg yolk
1/3 cup Sugar
1/2 cup Cognac
2 teaspoons Grated lemon peel
1 1/2 cups Apricot marmalade
Sift flour into bowl, and mix in baking powder. Add butter, egg yolk, sugar, cognac, and lemon peel; and knead to make a fairly soft dough. Separate into 2 parts. Roll one out into a fairly thick crust; place in a square pan. Break off a piece of dough from the remaining half and roll between your palms into a coil to fit around the crust. Wet the edge of the crust with a little water and gently press the coil around the edges, so it adheres to the crust, and against the sides of the pan; shape with the fingers to form the side crust. Spread the marmalade over the bottom crust. Shape additional coils, each about as thick as your little finger, from the rest of the dough, and lay them on the marmalade in a crisscross latticework pattern. Join to the crust with a little water. Bake in preheated 300 F. oven for 30 to 40 min. Cool and cut into squares.
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Πάστα φλώρα | Yiannis Lucacos
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Pasta Flora Recipe (Greek apricot jam tart)
Pasta Flora me recel ????#kuzhinashqiptare #shqip #video #shijomeeren
Pasta Flora: Greek Style Apricot Preserve Tart
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Serves 8:
¾ pound unsalted butter, softened
½ cup granulated sugar
½ cup confectioner’s sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 and ½ -2 cups (615 grams) apricot preserves, or your favorite jam/preserves
Confectioner’s sugar for garnish
2 teaspoons granulated sugar, for decoration
Preheat oven to 350 °F, 180°C.
Combine the butter, sugar, salt, and vanilla extract together in the bowl of a table top mixer fitted with the paddle attachment.
Beat, beginning on low speed then to high, until the mixture is thick and fluffy. Scrape down the sides of the mixing bowl with a spatula in between mixing.
Add the flour and beat until combined and a dough is formed.
Transfer the dough onto a work surface dusted with flour. Reserve 1/3 of the dough to use as the top crust and to make some shortbread cookies.
Press the 2/3 shortbread dough into a tart pan with a removable bottom. Using a measuring cup dusted with flour, press the dough on the bottom of tart pan to flatten while pushing the sides of the dough into the fluted part of the pan.
Chill in the freezer for at least 30 minutes.
Make ahead freezer tip: Chill the uncooked tart crust in the freezer until the dough is firm. Wrap tightly with a few layers of plastic wrap. Store in the freezer up to a month or until ready to use.
Place the tart pan onto a baking sheet lined with parchment paper.
Fill the tart crust with the preserves.
Roll out the remaining dough to ¼ inch thickness and cut out little heart shapes. About 16 (approx. 2-inch hearts). Cut out whatever shape you like: stars, circles, etc.…
Arrange the cookie cutouts on top of the jam.
Combine the remaining cookie dough and roll out into a ½ - 1-inch thick circle. Slice the dough into 8 wedges (like a pizza) and place the shortbread wedges on the baking sheet with the tart.
Bake for 30-35 minutes or until the tart crust is golden all around.
At the 25-minute mark, check to see if the shortbread wedges are ready. They’re ready when golden. Thinner cookies will take 25 minutes, thicker cut cookies will take about the same time that the tart will take.
Remove from the oven and set aside to cool and set for at least 1 hour.
Remove tart from pan and serve at room temperature with ice cream, coffee, or tea. Enjoy!
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Greek jam tart Pasta Flora
Pasta Flora makes me think of sunshine, even when there isn’t any! Is there anything more delicious than the floral scent of soft-skinned quinces in a bowl? Or strawberries, warm from the sun? I love those days of summer bounty, and love it even more when that fleeting delicacy can be captured in jam form, to enjoy year-round!
This recipe for Greek jam tarts - Pasta Flora - is the perfect way to enjoy homemade jams. The recipe is a childhood favourite, but it works as a smart dessert just as well as a simple treat. I used beautiful quince jam, grown and made by my father-in-law, on the island of Ikaria. Any jam will do, as long as it’s super-tasty!
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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Greek Strawberry Jam Tart (Pasta Flora) | Akis Petretzikis
Greek Strawberry Jam Tart (Pasta Flora) | Akis Petretzikis
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Chef: Akis Petretzikis
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