Pasta flora

by Diana Moutsopoulos

Pasta flora, aka jam tart, made with a jar of fig jam. Apricot and plum are my two other favorites, but almost anything goes!


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#RECIPE
2 1/4 c flour
1/2 c sugar
1/2 tsp baking powder
1 pinch salt
1 c unsalted butter
1 egg yolk
2 tsp brandy
1 tsp lemon juice
Mix dry ingredients together. Beat butter till fluffy, then add yolk, brandy and lemon juice. Beat in dry mix on low speed. Let rest 20 min in the fridge.
Take about 2/3 of the dough and press into bottom of 9 inch tart tin. Spread 1 jar of your favorite jam on top of base. Roll snakes of dough with the remaining 1/3 and arrange on top of jam in a lattice pattern, and around the edges.
Bake 45-50 min in a preheated 350 F (180 C) oven till golden.

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