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Gluten-Free Mediterranean: Pasta Flora Apricot Jam Tart

Try this fantastic recipe for Pasta Flora Apricot Jam Tart shared with Active Retirees by Helen Tzouganatos from her cookbook Gluten-Free Mediterranean.

Pasta flora is a buttery shortcrust jam tart enjoyed throughout the Mediterranean. The Greek version is most commonly made with apricot jam, but you can also use other jams like berry, cherry, quince or fig. The correct ratio of jam to pastry is important to ensure your tart is not overly sweet or too dry. When you spread the jam filling in the tart case it will appear quite thin but it is just the right amount ofsweetness. You can use either a good-quality store-bought jam or make your own from scratch.



50 g unsalted butter, softened
115 g (1⁄2 cup) caster sugar
1 large egg
2 teaspoons vanilla extract
200 g gluten-free plain flour
60 g almond meal
1 teaspoon gluten-free baking powder
pinch of sea salt flakes
250 g apricot jam, plus extra warmed jam for brushing
dollop of double cream, to serve (optional)


Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes or until light and fluffy. Beat in the egg and vanilla until combined. Add the flour, almond meal, baking powder and salt and mix until a soft dough forms. Knead the dough into a disc and wrap in plastic wrap. Rest in the fridge for 1 hour.

Preheat the oven to 160°C (fan-forced) and generously grease a shallow 23 cm tart tin with butter.

Divide the dough into two portions. Place one portion between two sheets of baking paper and roll out to form a 2 mm thick round. Using your baking paper, flip the dough into your tart tin and peel away the paper. Press the dough into the base and side of the tin to remove any air bubbles.

Spoon the jam onto the pastry and spread out to cover the base. Roll out the remaining dough between the sheets of baking paper until roughly 2 mm thick, then cut into 1 cm wide strips. Lay the strips in a lattice pattern over the jam. Bake the tart for 25 minutes or until golden.

Brush the lattice with the extra warmed jam for a glossy finish. Cool slightly so the jam can set, then slice and serve with the cream, if desired. Store in an airtight container at room temperature for up to 3 days


Combine 500 g sliced apricots, 3 tablespoons of water and 2 tablespoons of freshly squeezed lemon juice in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.

Add 500 g caster sugar, stirring until the sugar dissolves. Simmer, uncovered, for 20 minutes until thickened. Blitz the jam to a puree and spoon into sterilised jars.

Store your jam in a cool, dark spot for up to a year. Once opened, store in the fridge for up to a month.


Gluten-Free Mediterranean by Helen Tzouganatos, published by Plum, RRP $44.99, photography by Jeremy Simons.