How long does pasta flora: traditional greek jam tart [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in pasta flora: traditional greek jam tart [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Why is pasta flora: traditional greek jam tart [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pasta flora: traditional greek jam tart [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is pasta flora: traditional greek jam tart [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Pasta Flora: Traditional Greek Jam Tart
[Vegan]

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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Pasta Flora — Traditional Greek Jam Tart [Vegan]

Pasta flora is a delightful, traditional jam tart and one of the most delicious, authentic sweet treats of Greece. With its shortbread crust and jam filling, this simple and lovely dessert is found in Greek bakeries all over the world. It can be on your table in less than an... Read More

Ingredients You Need for Pasta Flora: Traditional Greek Jam Tart [Vegan]

1 cup sunflower oil
3/4 cup orange juice
2 teaspoon brandy or cognac
12 to 15-ounce jar of apricot jam
1/2 cup sugar
1 teaspoon vanilla powder
2 teaspoon orange zest
3 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Almond slivers (optional)

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How to Prepare Pasta Flora: Traditional Greek Jam Tart [Vegan]

In a small bowl, mix apricot jam, and brandy until combined and set aside.
Combine dry ingredients except the sugar and set aside.
Whisk together orange juice and sugar. Add orange zest and sunflower oil. Whisk until well combined.
Add flour to liquids in 2 parts. Mix to completely combine and form into smooth ball of dough.
Roll dough into a log about 10-12 inches long. If you have time, wrap in plastic wrap and refrigerate for at least 10-15 minutes or make ahead and refrigerate for up to 2 days. Remember to let dough sit out at room temp for 30 minutes before using if you keep it refrigerated for more than 2 hours.
Mark off the dough log into thirds and cut off one third. Set the small piece aside.
Use the remaining two thirds piece of dough for the bottom of the tart pan. Press the dough along the bottom and up the sides of pan with your hands or even the back of a wooden spoon until you get an even layer all around.
With your fingers, press divots into the dough.
Spread apricot (or your choice of) jam in an even layer over the dough.
Divide small piece of dough into 8 pieces. Roll each piece and lay across the top of the jam in a lattice pattern. If the dough snakes break, simply pinch the ends back together.
When laying the bottom layer of lattice dough rolls, fit the end of each snake inside of the dough side wall. The top layer of lattice should have the rolls go all the way from the edge of the tart pan, over the side and across to the other pan edge.
Optional: place a slivered almond on each pane of jam in your lattice tart top.
Bake in a 375°F oven for 35 minutes. Tart should be a soft, golden brown and the edges just a bit darker brown.

Notes

For a pretty lattice pattern, you'll need a minimum of eight dough snakes – four for the top and four for the bottom layer. You can certainly go with more rows of lattice just roll the dough snakes a bit thinner so you can still see the panes of jam in between!