Pasta Flora (Greek Fruit Perserve Tart)

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Pasta Flora is An Easy and Satisfying Greek Dessert

Pasta Flora is one of the tastiest desserts in the Greek pastry menagerie — and one of my favorites. Despite its name, this tart doesn’t have anything to do with “pasta.” It’s actually a traditional Greek jam-filled tart with a sweet flaky crust. This pastry is also similar to Pastafrola, which is normally found in South America.⁣ So if you’re familiar with sweets from that region, this is what you’re aiming for here.

Customize the Filling

This Pasta Flora recipe is adapted from one by my mother-in-law, Georgia Lyras. The best part about it is that you can make it as easy or as complicated as you want. The ability to customize this to-taste makes this recipe one of my Los Angeles personal chef clients’ favorites. You can either make your own jam, or used jam that has already been bottled. Not matter which type of jam you decide to use, just make sure that you have at least 12 ounces of it. A 13- or 14-ounce jar is also perfect. For this particular Pasta Flora I used an orange marmalade infused with aromatic Mastiha from Chios. The herbal notes from the Mastiha were a great balance to the sweetness of the crust. If your goal is aesthetics, try a raspberry or blueberry jam for their bold colors.

Make it Ahead

One 10-inch tart will feed 12 people, and 8 people very generously. It’s the perfect sweet treat for any dinner party because you can make it ahead, and enjoy the leftovers for breakfast the following day.
You can also bake it ahead of time and then let it cook, wrap and freeze it. When you’re ready to serve it, unwrap it and let it come to room temperature. Crisp it up in a 350-degree oven for 10 minutes. Let it cool/come to room temperature before you slice and serve it.

Pasta Flora Step-By-Step

Greek Jam Tart (Pasta Flora / Pastafrola) by xtinaxenos on Jumprope.


Pasta Flora Recipe


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