Servings 16
AuthorMyHorioTotal Time1 hrDifficultyBeginnerPasta flora is a simple but delicious tart, most often made with apricot preserves. It is wonderful with an afternoon coffee or tea. You can substitute with other fruit preserves, such as peach, strawberry, raspberry, or cherry.
To make pasta flora:
Beat eggs and sugar on high speed in a stand mixer (or use a hand mixer) until light yellow and fluffy.
This will take approximately five to seven minutes.
Add butter and beat for another two to three minutes.
Add the brandy and lemon zest and mix on medium for a few seconds.
Mix the baking powder and flour together, and add to the wet ingredients in three intervals until incorporated. Don't over mix.
Reserve about one quarter of the dough to make strips for the top.
Press the rest of the dough into a greased baking sheet and up the sides just a little bit.
As a side note, this recipe will also make enough for a 9" (23cm) round tart pan (as I have used in the photo) and a few individual tarts that you can use a muffin tin for.
Spread with any type of preserve or jam you have. The most popular is apricot, but you can substitute with other fruit preserves, such as peach, strawberry, raspberry, or cherry.
Be creative! You can use two types of preserves when you are using a sheet pan if you'd like. Just spread one type of preserve on one half, and the other type on the other half.
Roll out the remaining dough into strips, or make your own design. Place on top of preserves.
Bake at 350 degrees (180C) for 30 minutes or until slightly golden.
Sift powdered sugar on top once it has cooled.
See more delicious dessert recipes here.
Enjoy!
Ingredients
Directions
To make pasta flora:
Beat eggs and sugar on high speed in a stand mixer (or use a hand mixer) until light yellow and fluffy.
This will take approximately five to seven minutes.
Add butter and beat for another two to three minutes.
Add the brandy and lemon zest and mix on medium for a few seconds.
Mix the baking powder and flour together, and add to the wet ingredients in three intervals until incorporated. Don't over mix.
Reserve about one quarter of the dough to make strips for the top.
Press the rest of the dough into a greased baking sheet and up the sides just a little bit.
As a side note, this recipe will also make enough for a 9" (23cm) round tart pan (as I have used in the photo) and a few individual tarts that you can use a muffin tin for.
Spread with any type of preserve or jam you have. The most popular is apricot, but you can substitute with other fruit preserves, such as peach, strawberry, raspberry, or cherry.
Be creative! You can use two types of preserves when you are using a sheet pan if you'd like. Just spread one type of preserve on one half, and the other type on the other half.
Roll out the remaining dough into strips, or make your own design. Place on top of preserves.
Bake at 350 degrees (180C) for 30 minutes or until slightly golden.
Sift powdered sugar on top once it has cooled.
See more delicious dessert recipes here.
Enjoy!