Greek Jam Tart (Pasta Flora)

Beginner Cook - Medium Cooking Time - Baked Goods - Vegetarian

This Greek jam tart is as tasty as it is beautiful. It reminds me of the Linzer Tortes of my youth and is a perfect accompaniment for afternoon tea or coffee. Apricot, peach, and red berry are all popular fillings but there are no hard rules as to what does or doesn't work. Pecan pie filling comes to mind as a delicious alternative. Whichever flavor you choose, it is sure to be a hit with family and friends. 

Ingredients (11" pie)

• 3 eggs
• 1 pound self-rising flour
• 1 and 3/4 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup orange juice
• 2 teaspoons vanilla extract
• 11 tablespoons unsalted butter (room temperature)
• 13 ounces jam

Time - 1 hours and 15 minutes

• Preparation - 45 minutes
• Baking (350 degrees) - 30 minutes

Preparation

• Heat the oven to 350 degrees
• Using 2 eggs, separate the egg whites from the yolks
• Place the white in a large mixing bowl and the yolks to the side in a small bowl
• With a handheld mixer, beat the whites until soft peaks form

• Add the yolks, butter, and sugar, and beat again until well combined

• In a tall glass, mix the orange juice, vanilla extract, and baking powder. Once the juice begins to foam, add to the mixing bowl

• Slowly mix in the flour. The final consistency should resemble cookie dough

• Split the dough in two
• Butter the tart dish and press one half of the dough into the bottom of the pan

• Cover evenly with the jam

• Split the second half of the dough until you have 12 portions
• On a lightly floured surface, roll each portion into cylinders the length of the tart dish

• Lay half of the dough cylinders across the tart and using a standard latticing technique (for a step by step illustration from The Kitchn.com, click here)
• Pinch off the excess dough that hangs over the sides of the dish, combine together, and create dough cylinders to surround the edge of the tart

• Make an egg wash using the third egg by separating the white from the yolk and mixing the yolk with one tablespoon of water in a small bowl
• Using your index finger, gently brush the egg wash over the dough lattice
• Bake in the oven at 350 degrees for 30 minutes until golden brown

• Let cool and serve
• Leftover tart will keep for up to 2 weeks in an airtight container