This traditional Greek Jam Tart, known as “Pasta Flora,” brings Mediterranean warmth to your table in just one hour.
The buttery shortbread-style crust cradles sweet jam in an elegant lattice design that’s both rustic and sophisticated.
Perfect for serving 10 guests, this vegetarian dessert combines simplicity with visual appeal – making it an ideal choice for both casual gatherings and special occasions.
While it looks intricate, this Greek delicacy requires only 25 minutes of prep time, proving that sometimes the most beautiful treats don’t need complicated techniques.
Ingredients for Greek Jam Tart (Pasta Flora)
- Butter: 250g, softened, plus extra for greasing the pan
- All-purpose Flour: 3 cups, sifted, reserve 2 tbsp for dusting
- Sugar: 1/3 cup, adds perfect sweetness
- Cognac: 1/3 cup, enhances flavor depth
- Egg: 1, separated (white for brushing, yolk for dough)
- Baking Powder: 1 tsp, for proper rise
- Lemon Zest: 1 tbsp, adds fresh citrus notes
- Vanilla Extract: 1 tsp, for aromatic sweetness
- Jam: 450-500g, your favorite variety
Step-by-Step Instructions
- Prepare the Dough: Soften butter carefully. Combine sifted flour, baking powder, and vanilla in a large bowl.
- Mix Ingredients: Add butter, egg yolk, sugar, lemon zest, and cognac. Knead gently until smooth – avoid overworking!
- Form the Base: Divide dough in half. Roll out first portion to 1cm thickness for the base. Transfer to buttered 30cm tart pan.
- Create the Edge: Roll 1/3 of remaining dough into a strip, brush with egg white, and press around pan edges.
- Add Filling: Spread jam evenly over the base.
- Lattice Top: Roll remaining dough into thin strips, brush with egg white, and create lattice pattern.
- Bake to Perfection: At 175°C for 30-40 minutes until golden brown.
- Final Touch: Allow to cool so jam sets before serving.
Variations & Substitutions
This classic Greek jam tart is wonderfully adaptable! While traditional recipes often use apricot jam, you can use any flavor that makes you happy – strawberry, raspberry, or mixed berry jams all work beautifully.
Don’t have cognac? Try brandy or rum instead. For a non-alcoholic version, replace the cognac with orange juice or milk. If you’re watching sugar intake, sugar-free jam works just as well for the filling.
Storage Tips
Your jam tart will stay fresh at room temperature for 2-3 days when stored in an airtight container. Keep it in a cool, dry spot away from direct sunlight.
Want to make it last longer? Pop it in the fridge for up to a week. The pastry might soften slightly, but it’ll still taste amazing!
You can warm individual slices in the microwave for 10-15 seconds before serving if you prefer it warm.
Serving Suggestions
This lovely tart shines as an afternoon treat with coffee or tea. For extra pizzazz, dust it with powdered sugar just before serving, or add a small scoop of vanilla ice cream on the side.
Want to make it extra special? Serve it slightly warm with a dollop of whipped cream and some fresh berries. It’s perfect for breakfast too – just pair it with Greek yogurt for a true Mediterranean morning!
Greek Jam Tart (Pasta Flora)
Equipment
- tart pan
- Rolling Pin
- Large bowl
Ingredients
- 250 g butter plus extra for greasing (9 ounces)
- 3 cups flour
- 1/3 cup sugar
- 1/3 cup cognac
- 1 egg separated into white and yolk
- 1 tsp baking powder
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 450 g jam (18 ounces)
Instructions
- To prepare the jam tart, start by softening the butter, being careful not to burn it. In the meantime, sieve the flour into a large bowl or basin (leave aside 2 tbsps of the flour). Add into a bowl the baking powder and the vanilla extract and blend.
- Pour in the butter, the egg yolk, the sugar, the lemon zest and the cognac and knead the pastry with your hands, until the ingredients are combined and the pastry is smooth and soft. Do not overwork the dough.
- You can either make one jam tart, or individual little tarts, using the appropriate sized trays.
- To make one jam tart separate the dough in two pieces; use the one half to form the bottom of the tart. Butter the bottom and sides of a tart tray (30cm diameter). Dust a work surface and a rolling pin with flour. Roll out half the dough to fit the bottom of the tart pan approx. 1 cm thick.
- Carefully roll your pastry around the rolling pin and then unroll it over the tart pan and ease the dough into the dish, pushing it into all sides, and trimming the remaining dough. If the pastry tears or breaks, just patch it up.
- Roll out about 1/3 of the remaining pastry to make a strip (about a finger’s width), brush it with the egg white and place all around the raised sides of the tart pan, pressing it gently to join with the base.
- Spread evenly the jam over the base. Roll out the remaining dough into thin strips, brush with egg white and decorate the tart, placing them in a latticework pattern.
- Bake the jam tart in preheated oven at 175C for 30-40 minutes, until nicely colored. Let it cool down for a while before serving, so that the jam thickens.