4 Reviews

A lovely very simle to make family-sized jam tart. I have been looking for a recipe for this for years. In Cairo, we hae a very strong Greek influence, and I'd tasted this before and assumed it was time-consuming to make. Evelyn you hae proved me wrong! Melt-in-the-mouth crumbly pastry contrasts beautifully with the Apricot jam. The lemon rind ensured the jam was not too sweet. We omitted the brandy and substituted fresh orange juice. Now all my relatives are after this recipe!! Thank you so much Evelyn!

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Scots Lass/Cairo October 31, 2006

I made this for the Zaar World Tour II. I made this with Organic Reduced Sugar Rasberry Fruit Topping. This was really good!! I should of added some sugar to the fruit topping because it was TART!! I like the flavor of the crust and the filling. Thank you for sharing and this is a keeper!! KUDOS!!

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Creation in Hope June 17, 2006

I halved this recipe to make a small tart and had no trouble with the dough--it rolled out beautifully. I used Lemon Apple Marmalade (a recipe by Laurelie41) as the filling and the finished product was quite beautiful and quite delicious.

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Chef Kate September 19, 2005

Although the finished product came out looking absolutely beautiful and tasting wonderful, I had major problems making the dough. I followed the directions exactly but the dough was so crumbly I had to stick it together myself and then chill it for 1/2 hour, just so that I could roll it out. Even then, I had to patch the bottom crust. I'm hoping that it was just humidity in the air because I would like to make it again sometime.

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Irmgard September 05, 2005
Pasta Flora (Greek Jam Tart)