Lattice Jam Tart
Greek Pasta Flora

Ingredients

• 250 g butter
• 1/2 cup sugar (100 g)
• 3 cups flour (375 g)
• 1 egg
• 1 tsp baking powder
• 1 Tbsp lemon or orange zest
• 4 Tbsp brandy (60 ml)
• 2 sachets vanilla powder
• 1 cup peach or apricot jam

Instructions

Melt the butter and allow it to cool slightly. Separate the egg, placing the yolk and egg white in different bowls. Use a little of the melted butter to grease the pan.

Sift the flour, baking powder and vanilla powder into a large bowl. Add the remaining melted butter, sugar, egg yolk, brandy and lemon or orange zest, and mix well.

Knead until you have a soft, smooth dough. Divide the dough into two portions. Roll out one portion and place it in the greased pan, covering the bottom.

Take a piece from the second portion of dough and shape it into a rope about the thickness of your finger. Place it around the edge of the base.

Blend the jam in a food processor until smooth and easier to spread. Spread it evenly over the pastry base. Shape the remaining dough into ropes of the same thickness and arrange them in a crisscross pattern over the jam to create the characteristic lattice top of Pasta Flora.

Brush the pastry ropes with the egg white and bake in a preheated oven at 170°C (340°F) for 30–40 minutes, until the pastry is beautifully golden.