Greek-Inspired Pasta Flora

Ingredients

• For the shortcrust pastry: For the shortcrust pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the fig and orange jam: For the fig and orange jam:
• 1 pound (450g) fresh figs, stems removed and chopped 1 pound (450g) fresh figs, stems removed and chopped
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• Zest of 1 orange Zest of 1 orange
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• For the lattice topping: For the lattice topping:
• Reserved pastry dough Reserved pastry dough
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• For garnish: For garnish:
• Powdered sugar (optional) Powdered sugar (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 46g (28g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a tart pan.
2. 2.
   In a large mixing bowl, combine the flour, butter, and sugar for the shortcrust pastry. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Add the egg and vanilla extract to the mixture and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. 4.
   In the meantime, prepare the fig and orange jam. In a saucepan, combine the chopped figs, sugar, orange zest, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a jam-like consistency. Remove from heat and let it cool.
5. 5.
   Take the chilled pastry dough out of the refrigerator and roll it out on a lightly floured surface to fit the tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
6. 6.
   Pour the cooled fig and orange jam into the pastry-lined tart pan.
7. 7.
   Take the reserved pastry dough and roll it out into thin strips. Arrange the strips in a lattice pattern on top of the jam-filled tart. Sprinkle the lattice with ground cinnamon.
8. 8.
   Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
9. 9.
   Once baked, remove the tart from the oven and let it cool completely before serving. Dust with powdered sugar, if desired, for a decorative touch.
10. 10.
    Slice and serve the Greek-Inspired Pasta Flora as a delightful dessert.

Treat your ingredients with care...

• Figs — Choose ripe figs for the jam to ensure a naturally sweet and flavorful filling.
• Orange zest — Use organic oranges and wash them thoroughly before zesting to avoid any unwanted bitterness.
• Ground cinnamon — Use a high-quality cinnamon powder for the best flavor.

Tips & Tricks

• For a more intense citrus flavor, add a squeeze of fresh orange juice to the fig and orange jam.
• Serve the Pasta Flora warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• Experiment with different fruit combinations for the jam, such as apricot and raspberry or cherry and almond.
• If the lattice strips become too soft to handle, place them in the refrigerator for a few minutes to firm up before arranging them on top of the tart.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Greek-Inspired Pasta Flora at room temperature or slightly warmed. Dust with powdered sugar before serving for an elegant touch. Pair it with a cup of Greek coffee or a glass of sweet dessert wine for a complete culinary experience.

Presentation advice

To enhance the presentation, place a fresh fig or a sprig of mint on top of the tart before serving. Cut the tart into neat slices and arrange them on a decorative platter. The lattice pattern on top of the tart will be visually appealing and showcase the vibrant color of the fig and orange jam.