Easy and delicious traditional Greek jam tart properly named Pasta Frola. Perfect for breakfast or afternoon tea, requires one bowl and a wooden spoon.
Next time try this Galaktoboureko (Greek custard pie)
A shortbread crust pressed against your pie dish filled with apricot jam and finished off with a decorative pattern, usually lattice. Here is a simplified pasta flora version that is so easy for beginners.
Table of contents
Why This Recipe Works
Melt-in-the-mouth crumbly pastry that goes perfectly with the Apricot jam. This traditional tart is a childhood favorite. It used to show up a lot in birthdays and parties in general.
A very easy recipe that does not require you to roll the dough and does not need any baking skills. Use any jam you like but Apricot is more traditional. A beginners recipe for sure.
Recipe Ingredients
Ingredient Notes
- Use any jam you like, apricot is more traditional. I find that any tart jam would work like cherry jam. Homemade jam works beautifully as well.
- Milk is used in minimal amount here. Use any milk you have or even water, you will need it if you feel your dough is crumbly and does not come together.
Recipe Instructions
- In a deep bowl, sift flour and baking powder then add eggs, melted butter and vanilla extract. Mix with a wooden spoon.
- Add sugar and mix with your hands.
- If you feel the dough is crumbly and does not come together add in milk and mix until a dough forms.
- Wrap in plastic wrap and refrigerate for 15 minutes.
- Take the dough out and cut ⅓rd of the dough, wrap in plastic wrap and refrigerate.
- Press the other ⅔rd into the bottom and sides of a 9" pie pan.
- With a sharp knife level the sides.
Spread jam over then grate the remaining dough over. Bake until browned, let it cool down then cut and serve.
Expert Tips
- Refrigerating the dough makes it easier to handle, if you are an expert baker you can skip this step.
- Just make sure to refrigerate the small (13rd part) so it is easier to grate.
- Make ahead top: You can freeze unbaked pasta flora which makes it a great candidate for parties. Wrap tightly in plastic wrap and heavy duty foil. When ready to bake, no need to thaw, remove the wraps and place the pie pan on a large cookie sheet. Cover loosely with foil then bake. Give it a 10-20 minutes more removing the foil in the last 30 minutes.
Recipe FAQs
Can I freeze Pasta Flora?
Yes you can freeze leftovers. Wrap tightly in plastic wrap then foil and freeze for up to 2 months. Allow to thaw then crisp it up in the oven for 10 minutes.
More Recipes From the Blog
Pasta Flora
A traditional Mediterranean fruit jam tart recipe perfect for tea time, breakfast or any party. A delightful dish that is freezer friendly and so easy to make.
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Servings: 12 people
Calories: 290kcal
Ingredients
- 2 ½ cup (340g) all purpose flour
- 2 teaspoon baking powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (150g) butter, melted
- ⅔ cup (150g) sugar
- 2 tablespoons milk if necessary
- 1 cup Apricot jam
Instructions
- In a deep bowl, sift flour and baking powder together.
- In a small bowl whisk eggs and vanilla extract.
- Pour eggs over flour mixture.
- Pour melted butter and mix with a wooden spoon.
- Add in sugar then mix with your hands until a uniform dough forms.
- Add milk gradually if you feel your dough is too crumbly and does not come together.
- Wrap the dough in plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 350F brush a 9-10inch pie or tart plate with butter.
- Take the dough out and cut ⅔ of the dough placing the other ⅓ in the freezer.
- With your hands press ⅔ of the dough at the bottom and sides of the pie plate.
- Spread the jam over.
- Take out the other ⅓ and grate it over the top using a box grater.
- Bake in the middle of your oven for 40 to 45 minutes.
- Take the pie out and let it cool down completely.
- Serve room temperature or cold.
Video
Notes
- Use any jam you like, apricot jam is traditional. Homemade jams work we well.
- Refrigerating the dough makes it easier to handle, if you are an expert baker you can skip this step.
- Make sure to freeze the small (⅓rd part) portion so it is easier to grate just until it is firm enough to grate about 5-10 minutes. DO not freeze completely or it will be hard to grate.
- Make ahead tips:
- Dough can stay in the fridge for up to 3 days. Take it out on the counter for 10 minutes before proceeding with the recipe.
- Dough can also be frozen as is without shaping. After mixing the dough ingredients place in a reusable freezer bags and freeze. When read to bake, thaw in your fridge overnight and proceed with the recipe.
- You can also freeze unbaked pasta flora. Wrap well with plastic wrap and heavy duty foil. When ready to bake, no need to thaw, remove the wraps and place the pie pan on a large cookie sheet. Cover loosely with foil then bake. Give it a 10-15 minutes more removing the foil in the last 30 minutes. Be aware though that some pans like glass pans may shatter if moved from one temperature to the other. To avoid that allow the baking dish to set on your counter until you preheat your oven.
- Leftovers can be refrigerated up to 4 days. Leftovers pasta flora can be frozen as well.
- This recipe makes 12 servings or 8 very generous servings.
Nutrition
Calories: 290kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 62mg | Fiber: 1g | Sugar: 20g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
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Elna
Hi Amira
In South Africa we call this Hungarian Tart . I'm really not sure why. It's delicious whatever the name.
At Christmas time we use bottled Fruit Mince as a filling, lovely too.
Layla
I can't wait to try this with date paste!!! Thanks, Amira. I made your maamoul cookies and they were a complete hit! Just delicious!
Nancy Karlen
A giant jam-filled cookie!!! I like it!! Could make it in and 8x8 square pan and perhaps cut it into 16 pieces?? Parchment lined toget it out easily....
Mo
The Nutrational info her per how many grams?
Amira
Mo, it is per serving if you cut the pie into 12 equal parts.
Linda
Can you convert this recipe using almond flour? Would it be a one to one conversion?
Amira
I haven't tested that myself Linda. If you do, please come and share your experience with us here.
Mariam
This reminds me of a dry cake in Italy , Modena de bensone,, have you tried it ? I will try this with Nutella filling or anise flavored date paste like mamoul ? Or crushed aniseed in dough !!Any thoughts
Amira
Oh Marian, you suggestions made me drool especially the date paste.. this would be so delicious.
Anna Likousis
It's my favorite sweet recipe. I use almost the same ingredients.
Well done Amira.
Amira
Thanks Anna, you are so sweet.
Lévon
Amira. I’m not able to understand the use of sliding squares concept to get other recipes. Frankly, it’s not practical to get other recipe possibilities the way you’re suggesting. Square keep moving around but I get no different recipes.
Amira
Do u mean the puzzle game. It is meant for fun Lévon.