What to do with all that apricot jam? Make Pasta Flora!

I made all this apricot jam. Now what? Make Pasta Flora! 

My mother-in-law used to make too much apricot jam when her four grandchildren from America went to visit for the summer in Greece. She was disappointed they didn’t eat more of her homemade jam, so she got them to help her make pasta flora and ….eat more jam!
 
Here is an easy recipe:
1 c. corn or vegetable oil
1/3 c. orange juice
3 TBL brandy (optional)
1 TBL orange or lemon peel grated
3-3 1/2 c. all purpose flour
3 tsp. baking powder.
 

Mix wet ingredients and then add dry. Mix just until all is moistened and it forms into a ball. Divide in half. Pat out half of the dough into a round 10-12 inch pan pushing the dough up the sides slightly to form a crust. Slather well with apricot (or any other kind of jam) jam (about 1/2″ thick). With the other half of the dough, roll (here’s where little hands can help you) dough into ropes and form a lattice on top of the tart. Bake at 350 F for about 30-35 minutes until golden.

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