Pasta Flora, Athens Style

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Servings: 2 cups Difficulty: Advanced
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A rich, spiced fruit tart with a tender pastry crust and luscious apricot filling
Pasta Flora, Athens Style recipe image
Pasta Flora, Athens Style recipe image
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Pasta Flora, Athens Style

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1306.0

Description

This traditional Greek dessert, known as Pasta Flora, is a decadent fruit tart that balances sweet and savory notes beautifully. The tender, buttery pastry is filled with a thick, aromatic mixture of stewed apricots, plump figs, and raisins, all infused with the warm depth of cognac and brightened by orange zest. The filling is cooked down with apricot jam to create a luxurious, jam-like consistency that holds its shape when sliced. Topped with a delicate lattice crust and baked until golden, this dessert offers a satisfying chew and a burst of citrusy fruit flavor in every bite.

Directions

  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Gradually add the sugar, 1 whole egg, 1 egg yolk, and 3 tablespoons of the Cognac, beating thoroughly after each addition.
  3. Sift together 2 cups of the flour, salt, and baking powder.
  4. Add the dry ingredients slowly to the wet mixture while beating on medium speed.
  5. Remove the beaters and finish mixing by hand, adding only enough additional flour to form a soft dough.
  6. Knead the dough briefly, then cover and refrigerate for at least 30 minutes.
  7. Meanwhile, slice the stewed apricots into uniform pieces and place them in a saucepan.
  8. Soak the figs and raisins in the remaining 3 tablespoons of Cognac until they swell.
  9. Mince the soaked figs and raisins and add them to the apricots along with the orange rind, apricot jam, lemon juice, and orange juice.
  10. Cook the fruit mixture over medium heat, stirring constantly with a wooden spoon, until thick and jammy.
  11. Remove the filling from heat and allow it to cool completely.
  12. Remove the dough from the refrigerator and set aside about one-third of it for the lattice top.
  13. Press the larger portion of dough into a buttered 9x12-inch baking pan, pressing it evenly onto the bottom and about 1/4-inch up the sides.
  14. Pour the cooled fruit filling into the dough-lined pan.
  15. Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch thick strips.
  16. Arrange the strips over the filling to create a lattice pattern on top of the pastry.
  17. Beat the remaining egg white slightly with a fork and brush it over the dough strips for a golden finish.
  18. Bake in a preheated 350°F (177°C) oven for 45 minutes, or until the crust is golden brown.
  19. Remove from the oven and cool completely in the pan on a wire rack.
  20. Cut into 1.5-inch squares with a sharp knife to serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1306.0kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 30.3g152%
Cholesterol 215.3mg72%
Sodium 1710.5mg72%
Total Carbohydrate 185.0g62%
Dietary Fiber 11.3g46%
Sugars 82.8g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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