Pasta Flora, Athens Style

This indulgent pastry, inspired by Athenian baking traditions, features a buttery, shortbread-like crust filled with a luscious mixture of stewed apricots, figs, and raisins. The filling is brightened with orange zest and a hint of Cognac, then topped with a delicate lattice of dough that bakes to a perfect golden brown. It's a dessert that balances deep fruit flavors with a sweet, jammy richness, making it ideal for holiday gatherings, special family dinners, or as an elegant afternoon treat. While labeled "Pasta Flora," this is actually a fruit tart or pie style dessert. Serve warm or at room temperature for the best texture and flavor release.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 1306.0

Dietary: Vegetarian

Description

This indulgent pastry, inspired by Athenian baking traditions, features a buttery, shortbread-like crust filled with a luscious mixture of stewed apricots, figs, and raisins. The filling is brightened with orange zest and a hint of Cognac, then topped with a delicate lattice of dough that bakes to a perfect golden brown. It's a dessert that balances deep fruit flavors with a sweet, jammy richness, making it ideal for holiday gatherings, special family dinners, or as an elegant afternoon treat. While labeled "Pasta Flora," this is actually a fruit tart or pie style dessert. Serve warm or at room temperature for the best texture and flavor release.

Directions

1
Beat the butter in a mixing bowl until light and fluffy.
2
Gradually add the sugar, beating well, then add 1 egg, 1 egg yolk, and 3 tablespoons of Cognac, beating thoroughly after each addition.
3
Sift together 2 cups of flour, salt, and baking powder.
4
Add the flour mixture to the butter mixture slowly while beating on medium speed.
5
Switch to mixing by hand, adding only enough flour to form a soft dough.
6
Knead the dough gently until smooth.
7
Cover the dough and refrigerate for at least 30 minutes.
8
Meanwhile, slice the stewed apricots into uniform pieces and place them in a saucepan.
9
Soak the figs and raisins in the remaining 3 tablespoons of Cognac until softened.
10
Mince the soaked figs and raisins.
11
Add the minced fruit, orange rind, apricot jam, lemon juice, and cornstarch to the apricots in the saucepan.
12
Cook the filling over medium heat, stirring constantly with a wooden spoon, until thickened.
13
Remove the filling from heat and let it cool completely.
14
Remove the dough from the refrigerator and set aside about one-third for the lattice top.
15
Butter a 9x12 inch baking pan.
16
Press the larger portion of dough into the pan, pushing it evenly up the sides about 1/4 inch.
17
Pour the cooled fruit filling into the dough-lined pan.
18
Divide the remaining dough into walnut-sized balls and roll each into 1/2-inch strips.
19
Arrange the strips in a lattice pattern over the fruit filling.
20
Beat the remaining egg white slightly and brush it over the lattice strips for a glossy finish.
21
Bake at 350°F (175°C) for 45 minutes, or until the crust is golden brown.
22
Remove from the oven and cool completely in the pan on a wire rack.
23
Cut into 1.5-inch squares with a sharp knife before serving.

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.

Read it online: https://www.chefs-mate.com/recipe/pasta-flora-athens-style-2/