Greek Marmalade Tart – Pasta Flora

Pasta Flora is a marmalade tart, very easy to make.
It can be made in all sizes, from small individual to large tarts, always decorated with a latticework made from the dough.
You can use butter, margarine, or corn oil for making the tart crust, adding orange or lemon rind.

The Ingredients

For the crust

1 cup (2 sticks) of butter at room temperature
1 tablespoon of grated orange or lemon rind
1 teaspoon baking powder
2/3 cup of soft brown sugar
2 eggs at room temperature
3 tablespoons of brandy
2 ½ cups of all-purpose flour

For the filling
6-8 table spoons homemade apricot marmalade 

Method

1.     Sift flour and baking powder in a deep mixing bowl.
2.     Cream the butter, adding orange or lemon rind, then sugar, until light and fluffy. Add eggs, one at a time, then brandy, and beat until fully combined.

3.     Add  and  mix in flour until fully combined. Use hands to form into soft smooth dough. (Don't overwork the dough. This would strengthen the gluten, making the dough tough, when baked).
4.     On a floured surface roll out 2/3s of the dough into a round and line a buttered 26 cm pie dish or tart pan. Spread the jam evenly over the base of crust.
5.     Preheat oven to 350°F (175°C).

6.     Use the remaining dough to form 1cm thick sticks or stripes and arrange in a latticework (criss-cross) pattern on top of the marmalade.
7.     Bake the tart for approximately 45 - 55 minutes, until golden brown.

TIPS

• Wrap and refrigerate leftover dough (up to two days). Then roll out and cut into cookies. Bake at 350°F (175°C) until golden - for about 12 to 15 minutes.
• Glaze the dough stiks with a lightly bitten egg white before baking.
• Store the tart uncovered, in a dry, cool place to prevent it from getting soggy. Can be kept one week at room temperature