Greek Pasta Flora: The Easy Jam Tart Everyone Loves

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Beat the softened butter, granulated sugar, confectioners' sugar, salt and vanilla in a stand mixer with the paddle until thick, light and fluffy, scraping the bowl now and then.
3. Add the flour on low speed, just until a soft dough forms. Do not overmix.
4. Set aside about one-third of the dough for the lattice. Press the rest evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable base, then flatten and press into the fluted edges.
5. Freeze the crust for at least 30 minutes, until firm.
6. Place the tart pan on a parchment-lined baking sheet and bake for 25 minutes.
7. Spread the apricot preserves evenly in the baked crust.
8. Roll the reserved dough into thin ropes and lay half of them diagonally across the preserves, spaced apart. Lay the rest diagonally the other way to form a crisscross lattice.
9. Sprinkle the lattice lightly with the 2 teaspoons of granulated sugar.
10. Bake on the centre rack for 30 to 35 minutes, until the crust and lattice are golden.
11. Cool in the pan for at least 1 hour, until the preserves set.
12. Remove from the pan and serve at room temperature, dusted with confectioners' sugar if you like.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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