This pasta flora recipe is soooo good, is beyond good, so good we need a new word for good! The dough recipe is perfect even for cookies! It’s perfectly crispy and soft! This recipe is really modern but still so retro.
2 cups jam of your preference (I used fig jam that my mother made in fall )
For the base:
450 gr flour, for all purposes
225 gr butter at room temperature ( soft )
50 gr brown sugar
100 gr white sugar
1/2 tsp baking powder
2 tablespoons brandy
2 eggs lightly beaten at room temperature
1 pinch of salt
Sieve the flour and the baking powderin a bowl. Add brown sugar and granulated sugar and mix with a spoon. Make a small puddle in the middle. Beat eggs, vanilla , brandy and salt together and add to the flour. Add the butter. With a spoon mix the ingredients until the dough is nicely formed. The dough is ready when it cleans of the walls of the bowl. It should be soft. Don’t knead for long because it will harden! Make a ball and wrap it in film. Let it rest in the refrigerator for 30. Keep one third of the dough (to cover the pasta flora). Roll the dough on a floured surface into a thin sheet about 4 mm. Bring it to a buttered tart pan (26 to 28 centimeters). The dough should cover the sides of the tart pan. Cut the dough leftovers using the rolling pin over the rim of the pot. Add a layer of jam. Cut the remaining dough into strips and cover the jam. Bake the tart in a preheated oven at 180ºC for 35-40 minutes, untill the dough is golden brown . Allow to cool and cut the cake into pieces.
Serve with Love
H συνταγή είναι της Αργυρώς Μπαρμπαρίγου