Pasta Flora (Greek Jam Tart)

Step 1

Please check the recipe notes below before making the jam.Prepare the fruit: Wash the oranges and lemon. And scrub their skin. Cut off the ends of both the oranges and the lemon. Then cut the fruit in half. Cut each half into 4.

Step 2

Soak the fruit: Add the fruit to a large plastic or glass bowl. Cover with 3 liters of cold water and place a weight such as a plate to sink the fruit underwater. Soak like this at room temperature for 24 hours.

Step 3

Puree the fruit: Drain the fruit in a strainer and remove any seeds. Add to a food processor in batches and pulse until they look like a grainy paste.

Step 4

Weigh the fruit: The ratio of fruit to sugar should be 1:So for every cup of pureed fruit you will need 1 cup sugar.

Step 5

Make The Jam: Add both the sugar and fruit to a thick-bottomed cooking pot. Add also 1 cup of water (240 ml) (if you divide the recipe by half use only ½ cup of water). Stir well to combine and then bring to a gentle simmer. Cook over low heat, uncovered, for about an hour. Stirring frequently and especially when the jam starts to thicken so it won't stick to the bottom. Weigh the jam that's needed for the recipe and set it aside to cool. Store the remaining jam while it's still hot in sterilized canning jars.

Step 6

Preheat oven to 340°F / 170°C.

Step 7

Combine flour and baking powder in a bowl and set aside.

Step 8

Add butter and sugar to your mixer's bowl and with the paddle attachment on beat for 4 minutes over medium speed.

Step 9

Add the egg and mix to incorporate.

Step 10

Add the vanilla, salt, and milk. Mix until combined.

Step 11

Add the flour in gradually and once fully incorporated turn off the mixer.

Step 12

Rest dough: Shape the dough into a round ball and wrap it in plastic wrap. Place in the fridge for 1 hour.

Step 13

Roll the dough: Take about ⅔ of the dough and shape it into a round ball. Add the remaining ⅓ back into the fridge. Using a rolling pin, roll open the dough ball on a piece of parchment paper. Open to a large 30 cm round disk. Gently roll the dough loosely around the rolling pin. And then unroll it over the tart pan. Or transfer the dough using the parchment paper and swiftly overlap over the tart tin. Use a 28 cm (11-inch) tart pan.

Step 14

Make the tart: Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Prick the bottom of the dough with a fork a few times. Then add the cooled jam and spread it evenly with a spoon.

Step 15

Make the topping: Take small pieces of the leftover dough, shape them into balls, and then into cords. Pat lightly each cord with your fingertips to flatten it slightly. Then place it on top of the pie criss-cross to create a latticework.

Step 16

Bake: Bake the tart for about 30 to 35 minutes until golden on top.

Step 17

Serve: Serve topped with icing sugar or a scoop of ice cream or Greek yogurt.