Pasta flora (Greek Jam Tart) with apricot marmalade Horio

Instructions. Preheat oven to 350 °F, 180°C. Combine the butter, sugar, salt, and vanilla extract together in the bowl of a table top mixer fitted with the paddle attachment.

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Wrap the dough in plastic wrap and refrigerate for 15 minutes. Preheat oven to 350F brush a 9-10inch pie or tart plate with butter. Take the dough out and cut ⅔ of the dough placing the other ⅓ in the freezer. With your hands press ⅔ of the dough at the bottom and sides of the pie plate. Spread the jam over.

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Butter a 25cm round tart pan. 10. Place the remaining 2/3 of the dough in the pan and using your finger press the dough along the bottom and up the sides of the pan evenly. 11. Spread the jam over the dough. 12. Take small pieces of the reserved 1/3 of the dough and shape them into cords. 13.

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To Make The Pasta Flora: Preheat oven to 340°F / 170°C. Combine flour and baking powder in a bowl and set aside. Add butter and sugar to your mixer's bowl and with the paddle attachment on beat for 4 minutes over medium speed. Add the egg and mix to incorporate. Add the vanilla, salt, and milk.

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Mix together the butter and sugar until fluffy, then mix in the eggs for a few minutes. 2. Mix the flour and baking powder together before adding them slowly to the butter mixture and folding. 3. Once a nice dough forms, shape into ball and then cut one quarter of the ball, wrap it in plastic film, and set it aside. 4.

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Instructions. Combine flour, sugar, baking powder, and salt together in a mixing bowl or food processor. Add the butter and pulse or cut it into the flour until it becomes pebbly. Beat 1 egg and 1 egg yolk (reserve 1 egg white for later) with the vanilla. Add that to the flour mixture, and blend until the dough gathers into a ball.

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Ingredients & How-to. To make this Greek Pasta Flora tart, you will need flour, eggs, sugar, jam or jelly, butter, orange (zest + juice), baking powder and vanilla extract. 1. Preparing the dough. 01. To start, I add the dry ingredients to a bowl or food processor, the sugar, baking powder and plain flour.

Greek jam tart Pasta Flora

Execution Method. TIP. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Nutrition Facts Table. Greek strawberry pasta frola (Pasta flora) by Greek chef Akis Petretizikis. A jam tart with the most flaky, crumbly, soft crust that is a treat all on its own!

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Grease a 10 inch, non-stick tart pan and set aside. In a food processor add the all-purpose flour, granulated sugar and salt and pulse for a few times. 3 cups All Purpose Flour, 1/3 cup Granulated Sugar, 1/4 tsp Salt. Add the cubed cold butter and pulse (about 15 times) until the mixture has a wet, sand like texture.

Pasta Flora Greek Jam Tart Recipe

How to Bake Pasta Flora: Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch pie plate with butter or spray with nonstick cooking spray and set aside. Sift together the flour and the baking powder into a bowl. Cream the butter with an electric mixer. Add the sugar and beat them together until the mixture is pale and fluffy.

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Roll out about 1/3 of the remaining dough to make a strip (about a small finger's width and height) and place all the way around the raised sides of the tart pan, pressing gently to cover evenly and join with the base. Spread the jam evenly over the base of the tart shell. Preheat oven to 350 F/175 C.

Apricot jam tart Pasta flora my baking saga

2 tsp orange zest (1 medium orange) 3 1/2 cups flour. 1/4 tsp salt. 1/4 tsp baking powder. almond slivers (optional) In a small bowl, mix apricot jam and brandy until combined and set aside. Combine dry ingredients (except sugar) and set aside. Whisk together orange juice and sugar. Add orange zest and sunflower oil.

Greek Apricot Tart Recipe (Pasta Flora)

Make the Filling: Mix together jam, lemon juice, and cognac (if using), until smooth. Assemble the Pasta Flora: Preheat oven to 350°F. Line baking sheet with parchment paper. Roll out large disk of dough on well-floured pastry cloth until it's about 3/8" thick and forms 13-14 inch circle.

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Instructions. In a bowl, mix well the olive oil with the sugar and then, add the orange juice. Finally, add the vanilla, the zest, the brandy, and the flour gradually and mix them well. Put the mixture in the refrigerator for about 1 hour. In parchment paper, roll out the dough with a rolling pin.

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STEP 10: Bake the apricot tart: Place the tart in the preheated oven and bake for about 40 minutes or until golden brown. Remove from the oven and allow the pasta flora to cool for at least 30 minutes so that the jam can settle before slicing with a sharp knife. Sprinkle with icing sugar, and enjoy!

Apricot jam tart Pasta flora my baking saga

Cream the butter with an electric mixer. Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time. Add the egg yolks one by one. Then add the brandy and the flavorings. Stop beating, and fold in the flour a little at a time, with a wooden spoon.