Greek Jam Tart for Dad

I made this Greek Jam Tart throughout April in my cooking classes in anticipation of strawberry season. The beauty of this tart is that you can make it with whatever jam you like and it is so simple to make! Whether the “Dad” in your life is a pie or a cookie guy, he’ll love this tart. It’s kind of a cookie in pie form. The Italians make a very similar Jam Tart using a different dough. While I love EVERYTHING Italian, I actually prefer this Greek pie crust for taste, texture and also time. The Italian pasta frolla dough used requires two hours of refrigerator time to let the dough rest and cool down. It also uses a whole egg and the egg white makes the dough stiffer, giving it more structure. I prefer the softer texture of the Greek version and the fact that there is no wait time. Make the dough and use it right away. Just be aware that the dough is floppy and rolling it out fully is not likely. I roll it out as much as I can and then press it into the tart pan with my hands. 

The best part about this recipe being so easy to make, it’s fun to make together.  I think cooking and baking as a family is always more fun, but this recipe is a great intro to cooking with kids. They can press the dough into the tart pan and spread the jam over it. Be sure the get the dough evenly into the bottom corners. Using a flat bottom metal measuring cup to press the dough against the edges is helpful.

Pasta Flora - Greek Jam Tart 

makes one 10” tart

1 cup salted butter room temp + ½ cup castor or powdered sugar + 3 cups ap flour + 1 teaspoon baking powder + zest of 1 lemon + 2 tablespoons brandy + 2 egg yolks + 16ozs jam of choice. 

Preheat oven to 350 degrees. Measure the flour and baking powder into a small bowl. Using a hand  mixer, beat the butter and sugar until light and fluffy in a large bowl. Add the zest, yolks and brandy to butter and mix until blended. Add the flour and mix on low until large clumps form. Do not overmix. Use your hands to bring the dough together in a ball. Cut ⅔ rds of the dough and roll out. Place in tart pan, press to proper form. Fill with jam. Roll out remaining dough and cut into strips to decorate the top in a “lattice” pattern (I cut 8 thin strips - 4 for each direction). Bake for 30 minutes until golden brown. Serve warm or at room temp. Store uncovered or under a glass cake dome.