Wednesday, 15 October 2014

Pastaflora (Jam tart)


For the filling:

1 1/2 cups of jam of your choice 

Tart made with butter
1 cup (2 sticks) of butter at room temperature, cut into 1-inch pieces
1 tablespoon of grated orange or lemon peel
1/3 cup of sugar
2 eggs at room temperature
3 tablespoons of brandy
3 cups of all-purpose flour
3 teaspoons of baking powder

This recipe calls for a 12- to 13-inch tart pan or equivalent baking pan.

Sift flour with the baking powder before starting. (The dough needs to be smooth and soft.)

Butter Shell:

Cream the butter, adding orange or lemon zest, then sugar until light and fluffy. Add eggs one at a time, then brandy, and beat until fully combined. Beat or mix in flour until combined. Use hands to form into a smooth dough. 

Make the Tart 

Roll out half the dough to fit in the bottom of the tart pan. Roll out about 1/3 of the remaining dough to make a strip (about a small finger's width and height) and place all the way around the raised sides of the tart pan, pressing gently to cover evenly and join with the base. 

Spread the jam evenly over the base of the tart shell. 
Roll out the remaining dough to about 1/4 inch thickness (or more) and cut into strips. For a decorative touch, use a fluted pastry wheel to cut the strips. 
Preheat oven to 350°F (175°C)

I like to make them in small individule serves and when they are hot out of the oven I dust them with icing suger it's easer to pick up and eat it with a nice cup of coffee