Pasta flora

Pasta Flora doesn’t sound like a traditional Cypriot dessert, but it is actually one of the classics and one of my childhood favourite treats. My mother always used to store pasta flora squares for ad-hoc gatherings! You can make it using any jam flavour you like and wake up the whole family with the amazing smell!

The dough is a simple tart dough using butter, sugar, flour and eggs and it can be used for all sort of tarts or even for cookies...so simple!

As for the jam the choice is yours and it is up to your preferences. I used blueberry jam but anything else you like will be as good too.

INGREDIENTS:

• 500g plain flour, plus extra for dusting

• 150 gr granulated sugar

• 250g unsalted butter softened, plus extra for greasing

• 2 whole eggs

• 1 tsp vanilla

• 1/2 tsp salt

• 400gr jam, fruit curd or marmalade of your choice

INSTRUCTIONS

• Sift together the flour and the baking powder into a bowl and set aside

• Using a mixed, beat the butter, the sugar and the salt until fluffy about 5 minutes

• Add the eggs one by one

• Add the vanilla extract

• Lower the mixer speed and add the flour one spoonful at a time until all the flour is over

• Stop beating and knead by hands for a while until you get a smooth dough

• Cover dough in plastic wrap and put it in the fridge at least for an hour

• Remove from the fridge, cut off about 1/3 of the dough and set aside

• Butter a 25cm round tart pan.

• Place the remaining 2/3 of the dough in the pan and using your finger press the dough along the bottom and up the sides of the pan evenly.

• Spread the jam over the dough

• Take small pieces of the reserved 1/3 of the dough and shape them into cords

• Place the dough cords over the jam layer to form a lattice pattern

• Bake in a preheated oven at 175°C for 35-40 minutes.

Serving Τip:
1. You can make  your Pasta Flora in a rectangular tray and when cooled you can cut it into little jam squares.
They make easy treat to keep out for everyone.