Pasta Flora (jam tart)
Pasta Flora (jam tart)
This recipe comes hand in hand with one peril: it is impossible to stop at one piece! When I have a taste of the dessert, my family always finds me in the kitchen, bent over the tin, trying to straighten the dessert with a knife to cover my “tracks” as I eat the Pasta Flora piece by piece.
Ingredients
- 500 g self-rising flour
- 1/2 teacup sugar
- 1 whole egg (alternatively 3 yolks)
- 1 tbsp brandy
- 200 g butter or margarine
- Orange zest
- 1 pinch of salt
- Jam
Instructions
- Mix the butter/ margarine with the flour in a bowl to make crumbs.
- Add the sugar and salt, and stir.
- Add the egg yolks, brandy, and orange zest, and stir until there is a well-blended and soft dough.
- Keep ¼ of the dough aside and open the rest of it with your fingers in a tin with a diameter of 28 cm, covering the walls as well.
- Spread the jam inside the tart and turn the leftover ¼ of the dough into long strings that you’ll place on top of the jam to form rhombuses.
- Bake in a preheated oven for 25-30' at 180° C.
- Take out the tart, leave it to cool, and unmould.
Notes
The ideal companion for my pasta flora is a cup of coffee or tea without sugar, which balances the sweetness of the jam.
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