In Greece we call it “pasta flora”. The authentic name of the dessert that dominated the petite-bourgeoisie greek cuisine during the 60s, the 70s and the 80s is pasta frola. Its Italian origin -the name refers to shortcrust pastry- made easy its spread to Greece (“una faccia una razza”) and, thanks to the Italian migration, to a lot of nations of the South America. In the super easy recipe I propose to you, with apple marmalade, you will only need to use 5 ingredients!
- STRAWBERRY TART
- PASTA FLORA – GREEK JAM TART WITH ONLY 2 INGREDIENTS
- APPLE TART WITH CREAM CHEESE FILLING
- 100 g powdered sugar
- 200 g butter, cut into cubes
- 1 egg
- 300 g plain flour
- 1 teaspoon baking powder
- 200 g apple marmalade
- Put all ingredients (except of marmalade) inside a bowl.
- Using the dough hook of a mixer, knead them until you get a smooth and elastic dough.
- Place the dough in the fridge for 20-30 minutes until it stiffens.
- Keep aside a part of the dough for the “lines” on top of pasta frola and roll the rest of it onto a round baking pan.
- Roll the marmalade onto the dough, taking care not to cover the edges of it (1 cm).
- Use the dough you kept aside to make the “lines”, giving it the shape of oblong canes.
- Place them diagonally on top of the marmalade, shaping a checked pattern.
- Bake for 45-50 minutes in preheated oven at 170°C.
- Allow to cool and cut in pieces.