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An overhead view of a pasta flora tart with one slice taken out and a serving spoon on the side.
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5 from 5 votes

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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Mediterranean
Diet: Halal
Servings: 12 people
Calories: 290kcal
Author: Amira

Ingredients

  • 2 1/2 cup (340g) all purpose flour
  • 2 teaspoon baking powder
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup (150g) butter, melted
  • 2/3 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 2/3 of the dough placing the other 1/3 in the freezer.
  • With your hands press 2/3 of the dough at the bottom and sides of the pie plate.
  • Spread the jam over.
  • Take out the other 1/3 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.

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 (1/3rd 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.
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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