Palembang-style Pasta Flora

Ingredients

In the original Greek Pasta Flora, the filling typically consists of a sweet jam made from fruits like apricot or cherry. However, in this Palembang-inspired version, we replace the traditional jam with a mixture of tropical fruits like pineapple, mango, and jackfruit. This adaptation adds a unique twist to the dish, infusing it with the flavors of Palembang's local produce. We alse have the original recipe for Pasta flora, so you can check it out.

• 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
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced jackfruit 1 cup (150g) diced jackfruit
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 14g (Saturated Fat: 8g)
• Carbohydrates: 36g (Sugar: 16g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg yolk and ice water. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Grease a tart pan with butter or cooking spray.
4. 4.
   In a saucepan, combine the diced pineapple, mango, jackfruit, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and the fruits are tender. Remove from heat and let it cool.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   Pour the cooled fruit filling into the tart shell, spreading it evenly.
7. 7.
   Brush the edges of the pastry with the beaten egg to give it a golden shine.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Pineapple — Make sure to remove the core and dice the pineapple into small pieces for a better texture in the filling.
• Mango — Choose ripe mangoes for a sweeter flavor and dice them into small cubes.
• Jackfruit — Use ripe jackfruit for a sweet and fragrant taste. Remove the seeds and chop the flesh into small pieces.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a pinch of grated lime zest to the fruit filling.
• Serve the Palembang-style Pasta Flora with a scoop of coconut ice cream for an extra indulgent treat.
• If you prefer a sweeter filling, you can increase the amount of sugar in the fruit mixture.
• Experiment with different combinations of tropical fruits to create your own unique flavor profile.
• To achieve a perfectly crisp crust, blind bake the pastry for 10 minutes before adding the fruit filling.

Serving advice

Serve the Palembang-style Pasta Flora at room temperature or slightly chilled. Cut it into wedges and garnish with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal, you can arrange some fresh slices of pineapple, mango, and jackfruit on top of the tart before serving. This will showcase the vibrant colors of the fruits and give the dish an enticing tropical touch.