Greek Jam Tart (Pasta Flora / Pastafrola)
Made with 
2 1/2 cups
All-Purpose Flour
1/2 cup
Sugar
1 teaspoon
Baking Powder
1/2 pound
Unsalted butter
2 1/2 cups
All-Purpose Flour
1/2 cup
Sugar
1 teaspoon
Baking Powder
1/2 pound
Unsalted butter
2 large
Eggs
1 teaspoon
Vanilla Extract
12 ounces
Jam or Fruit Preserves
1 teaspoon
Kosher Salt
Combine flour, sugar, baking powder & salt. Cut in butter until it becomes pebbly.
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It should look like this.
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Add 1 egg & 1 yolk beaten with vanilla to flour mixture. Work dough so it comes together.
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Turn out onto a work surface and shape into a ball. You may have to knead it a bit. That’s ok.
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Segment 2/3 of dough & the remaining 1/3. Wrap separately and let rest for 30 minutes.
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Roll out large piece of dough on a floured surface in a circle a little larger than 10 inches.
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Press dough into a 10-inch springform tart pan. Patch holes. Trim overhang. Refrigerate for 20 min.
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Roll out your remaining dough until it is 1/4-inch thick. Cut a lattice or cutouts.
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Spread jam/preserves into tart pan.
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Top with lattice or cutouts.
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Brush top with beaten egg white and sprinkle with sugar.
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Bake in a preheated 350 degree oven for 45 minutes to an hour, until it is golden brown.
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Place on a rack to cool. Remove from pan when you’re ready to serve.
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