This Pasta Flora is a classic Greek jam tart made with a tender, buttery crust and a sweet apricot jam filling. It's simple, pretty, and perfect with coffee, tea, or as an easy dessert.
Whenever I think of classic Greek homemade desserts, Pasta Flora is always one of the first that comes to mind. It's simple, nostalgic, and made with simple ingredients.
For anyone new to it, Pasta Flora is a Greek jam tart with a thicker, cookie-like crust and a sweet fruit jam filling. Apricot jam is the classic choice, but you can use any thick jam you like.
Recipe Overview
Taste: Sweet, buttery, and full of apricot flavor.
Texture: Thick, tender, cookie-like crust with a soft jam filling.
Difficulty: Easy to moderate.
Yield: One large tart, baked in a 28 cm / 11-inch tart pan or a 9 × 13-inch pan.
Why it works: This Pasta Flora has everything it should: a thick, tender crust, a generous amount of jam filling, and a pretty topping.
Want to make the jam from scratch? My Apricot Jam Without Pectin is perfect here, but Strawberry Jam or Peach Jam would also be delicious.
Jump to:
What is Pasta Flora?
Pasta Flora is a classic Greek jam tart with a sweet, buttery crust, jam filling, and a crisscross topping.
It's not meant to be thin and delicate like a French fruit tart. Greek Pasta Flora is usually more rustic, with a thicker, cookie-like crust that makes it perfect for slicing and serving with coffee.
Apricot jam is one of the most traditional fillings in Greece. The name is connected to the Italian sweet pastry called Pasta Frolla, but in Greece, this homemade dessert is known as Pasta Flora.
Can I make Pasta Flora in a 9 × 13-inch pan?
Yes! I made this recipe in a 28 cm / 11-inch tart pan, but you can also use a 9 × 13-inch / 23 × 33 cm baking pan.
The tart will be slightly thinner in a 9 × 13-inch pan, but it will still work well. It's a great option if you don't have a large tart pan.
What does Pasta Flora taste like?
Pasta Flora tastes like a cross between a buttery cookie and a fruit tart. The crust is tender and slightly crumbly, while the jam filling is sweet, fruity, and soft.
The almond flour gives the dough a subtle nutty flavor and a more delicate texture.
Ingredients
Here are the key ingredients:
- Flour and almond flour: I use all-purpose flour for structure and a little almond flour for tenderness. The almond flour also a hint of almond flavor that's delicious with the jam.
- Powdered sugar: I use powdered sugar because it blends easily into the dough and helps create a softer, more delicate texture.
- Butter: Use cold, cubed butter. It helps create a tender, slightly crisp crust.
- Vanilla: Vanilla adds flavor to the pastry.
- Apricot jam: Apricot jam is traditionally used for Greek Pasta Flora.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- Food processor
- 28 cm / 11-inch tart pan or 9 × 13-inch baking pan
- Plain pizza wheel or fluted pastry wheel, optional
- Offset spatula
If using a tart pan, I recommend one with a removable bottom. It makes it so much easier to remove the tart without damaging the crust.
How to make Pasta Flora
Step 1: Prepare the pan
Butter a 28 cm / 11-inch tart pan and set it aside. If possible, use a tart pan with a removable bottom so the tart is easier to remove later. You could also use a 9x13 pan instead.
Step 2: Cut in the butter
Add the flour, cold butter, powdered sugar, almond flour, and salt to a food processor. Pulse until the mixture looks like coarse, sandy crumbs.
Step 3: Bring the dough together
Add the vanilla and eggs. Pulse in short bursts just until the dough starts to clump together. Stop as soon as it does, so you don't overwork the dough.
Step 4: Divide the dough
Remove about one-quarter of the dough, and wrap it separately for the topping. Leave the remaining dough for the base.
Step 5: Line and chill the tart shell
Press the base dough evenly into the prepared pan and up the sides. Prick the base all over with a fork, then chill for 15 minutes.
Step 6: Make the topping
Roll the reserved dough between two sheets of parchment paper. Cut it into strips with a pastry wheel, then freeze briefly so the strips are easier to lift and arrange. Alternatively, make thin ropes or cords for a more traditional look.
Step 7: Add the jam
Spread the apricot jam evenly over the chilled tart shell.
Step 8: Arrange the topping
Place the strips over the jam in a simple crisscross pattern. Brush the top with the egg wash. Then bake.
Variations
Use a different jam
Apricot jam is traditional, but you can use any thick jam you like. Strawberry, cherry, fig, plum, raspberry, or peach jam would all work well.
Tips for Success
- Don't overwork the dough. Pulse the dough just until it starts to clump together. Overworking it can make the crust tougher instead of tender and cookie-like.
- Don't add extra flour. The dough will feel soft and moist, but avoid adding more flour. Extra flour can make the crust dry or tough.
- Just press the dough into the prepared pan with your fingers. Spread the dough evenly and press it evenly across the bottom of the pan and up the sides.
- Chill the lined shell. After pressing the dough into the pan and pricking the base with a fork, chill the shell before adding the jam. This helps the dough firm up and keeps the sides from slumping in the oven.
- Roll the topping dough between parchment paper. If making strips, roll the reserved dough between two sheets of parchment paper. This prevents sticking and makes it easier to cut clean strips.
- A pastry wheel gives the strips a neat edge, but a ruler and knife also work.
- Chill the strips before lifting. After cutting the strips, freeze them for a few minutes so they're easier to handle. To release them, gently bend the parchment along each cut line. Then slide an offset spatula under each strip and lift it carefully onto the tart.
- Use a removable-bottom tart pan. If using a tart pan, I recommend one with a removable bottom. It makes it much easier to remove the Pasta Flora without damaging the crust or sides. A regular tart pan can still work, but serving the slices may be trickier.
- Cool completely before slicing. Let the tart cool completely before cutting. The jam is very soft when hot and needs time to set. This also helps you get cleaner slices.
Storage Tips & Freezing Instructions
Store Pasta Flora in an airtight container at room temperature for about 2 days. For longer storage, keep it in the refrigerator for up to 1 week.
You can also freeze it after baking. Let it cool completely first, then place the slices in a single layer on a tray and freeze until firm. Wrap the pieces well and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw at room temperature before serving. For the best texture, keep the tart covered while it thaws so condensation doesn't make the crust soggy.
Frequently Asked Questions
No, you don't need to blind bake Pasta Flora. The jam bakes together with the pastry. For best results, spread the dough evenly, use thick jam, and bake until the base is fully set.
Yes, store-bought jam works well. Use a thick jam or preserves for the best texture.
Absolutely! In fact, using strips, ropes, or cords, is more traditional.
More Greek Desserts to Try
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Pasta Flora Recipe (Greek Jam Tart)
Equipment
- 28 cm / 11-inch tart pan or a 9 × 13-inch baking pan
- fluted pastry wheel (optional)
- pastry brush
- offset spatula
- parchment paper
Ingredients
Dough
- 4 cups all-purpose flour 500 g
- 1 ¼ cups unsalted butter cold and cubed (280 g)
- 1 ¼ cups powdered sugar 150 g
- ½ cup finely ground almond flour 50 g
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
Filling & Egg Wash
- 1 ½ cups apricot jam 480 g
- 1 large egg beaten
- 1 tablespoon milk
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
Prep the Pan
- Butter an 11-inch (28 cm) tart pan or a 9 × 13-inch (23 x 33cm) baking pan and set it aside.
Make the Dough
- In a food processor, pulse the flour, butter, powdered sugar, almond flour, and salt in short bursts until the mixture looks like coarse, sandy crumbs.4 cups all-purpose flour, 1 ¼ cups unsalted butter, 1 ¼ cups powdered sugar, ½ cup finely ground almond flour, ½ teaspoon salt
- Add the vanilla and eggs. Pulse in short 1-second bursts just until the dough starts to clump together. Stop as soon as it does, don't overmix.1 teaspoon vanilla extract, 2 large eggs
- Turn the dough out and weigh it. Remove 280g, about a quarter of the dough, and wrap it separately. This is your topping dough. Set it aside for now.
Line and Chill the Shell
- Press the base dough evenly across the bottom and up the sides of the prepared pan with your fingers. Prick the base all over with a fork. Chill the dough for 15 minutes.
Preheat the Oven
- Preheat the oven to 165°C / 330°F. Use a conventional oven, not fan-forced, and place a rack in the lower-middle position.
Shape the Topping
- Choose one topping style: traditional cords or cut strips.
- Traditional cords: Divide the reserved dough evenly into 10-12 pieces, about 5-6 per direction. Roll each piece between your palms into ropes long enough to span the pan, about 1 cm / ⅜ inch thick. Place the ropes on a tray or piece of parchment paper and refrigerate for a few minutes to firm up. Work with them chilled but not fridge-hard, or they may crack.
- Cut strips: Roll the reserved topping dough between two sheets of parchment paper into a rough square slightly larger than the pan, about 4 mm thick. Cut into 10-12 strips, about ½ inch / 1.5 cm wide, using a plain or fluted pastry wheel. Freeze the cut strips for 12-15 minutes, or until firm enough to lift easily.
Fill and Arrange
- Spread the apricot jam evenly over the chilled tart shell.1 ½ cups apricot jam
- Cords: Lay 5-6 ropes per direction across the tart in a diagonal or square grid, pressing the ends gently into the rim. No weaving needed.Strips: Lay 5-6 strips per direction over the jam in a simple crisscross pattern, pressing the ends gently into the rim so they attach to the crust.
Make the Egg Wash and Bake
- Beat the egg with the milk, then brush it over the topping. Bake for 40-45 minutes, or until the topping is golden and the pastry is baked through. Check at the 40-minute mark. If the top browns too quickly, loosely cover it with foil.1 large egg, 1 tablespoon milk
Cool
- Let the Pasta Flora cool completely before slicing. The jam will firm up as it cools.
- Enjoy!
Notes
- Don't overmix the dough. Pulse just until it starts to clump, or the crust may become tough.
- The dough will feel soft and moist, but don't add extra flour. Press it evenly into the pan with your fingers.
- Use thick jam or preserves for the best texture.
- Chill the lined tart shell before adding the jam. This helps the dough firm up and keeps the sides from slumping.
- If making strips, roll the topping dough between parchment paper. A pastry wheel gives neat edges, but a ruler and knife also work.
- After cutting the strips, freeze them briefly so they're easier to lift. Slide an offset spatula underneath to lift them onto the tart.
- A removable-bottom tart pan makes it easier to remove the Pasta Flora without damaging the crust.
- Let the tart cool completely before slicing so the jam can set and the slices hold their shape.
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