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Pasta Flora – the Greek Jam Tart.

Pasta Flora has many names and forms across Europe, but this is the Greek version, a very short and textured shortcrust, filled with sweet strawberry jam and a delicate hint of Orange blossom.

Absolutely perfect to enjoy as a summer pudding with a glass of white wine sat out in the garden.

If you're not familiar or not a fan of orange blossom water it works nice with a bit of rose water - or just leave it out completely.

its also DELICIOUS with some homemade blackberry jam when the blackberries are in season - perfect for those of us that live around some good foraging sites

Recipe for a 10” tart tin

For the Pastry:

350g plain flour

1 teaspoon baking powder

225g softened unsalted butter or baking block (stork would be fine)

80g caster sugar

2 egg yolks

1 tablespoon of Brandy

1 teaspoon vanilla extract

For the filling:

500g good quality strawberry jam

1 teaspoon Orange blossom water

Oven at 175*c

1. Mix the butter and the sugar together till it whitens and becomes fluffy – I’d advise an electric mixer if you have one.

2. While mixing, add the egg yolks, vanilla and brandy

3. in a separate bowl sift the flour and the baking powder and then add them in three parts and knead gently with your fingers, till you get soft and fluffy dough. Try not to over knead it.

4. Roll out 2/3 of the dough and line the tart tin, covering the base and sides – careful there are no holes in the pastry.

5. mix the jam and blossom water and spread evenly over the base of the tart.

6. With the rest of the dough make stripes and decorate the surface. O always go for a basic lattice design on this as I think it looks very pretty and allow the jam colours to pop through but go with what you’re comfortable with.

7. Bake for 30-35 minutes till the pastry is a nice golden brown and once ready leave in the tin to cool, then service with a nice dollop of thick cream.

This tart last for about a week (or a day, if its in my household) and doesn’t need to be kept in the fridge!

Note: - The dough is very delicate and soft to work with so don’t worry if you have to patchwork it together to line the tin, the warmer it guests the more difficult to work with so if you’d like, keep it in the fridge while you do other steps.



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