Pasta Flora: Tarta griega de albaricoque en conserva

For the shortbread crust and lattice

• ¾ pound (340 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (60 g) confectioners’ sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 cups (360 g) all-purpose flour

For the filling and garnish

• 1½–2 cups (about 480–615 g) apricot preserves, or your favorite thick jam or preserves
• 2 teaspoons granulated sugar, for decorating
• Confectioners’ sugar, for garnish, optional

Instructions

• Preheat the oven to 350°F (180°C).
• Add the softened butter, granulated sugar, confectioners’ sugar, salt, and vanilla extract to the bowl of a tabletop mixer fitted with the paddle attachment.
• Begin mixing on low speed, then increase to high and beat until the butter mixture is thick, light, and fluffy. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.
• Add the flour and mix on low speed just until it is incorporated and a soft dough forms. Do not overmix.
• Transfer the dough to a lightly floured work surface. Set aside about one-third of the dough for the lattice topping. If the dough is very soft, refrigerate the reserved portion while preparing the crust.
• Press the remaining two-thirds of the dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Use the bottom of a flour-dusted measuring cup to flatten the crust and press the dough neatly into the fluted sides of the pan.
• Place the tart crust in the freezer for at least 30 minutes, or until firm.
• Set the chilled tart pan on a parchment-lined baking sheet and bake for 25 minutes.
• Spoon the apricot preserves into the crust and spread them into an even layer.
• Divide the reserved dough into small pieces. Gently roll each piece between your palms or on the work surface to create thin ropes.
• Arrange half of the dough ropes diagonally across the preserves, leaving a little space between each one. Place the remaining ropes diagonally in the opposite direction to create a simple crisscross lattice. There is no need to weave the dough.
• Sprinkle the lattice lightly with the 2 teaspoons of granulated sugar.
• Bake on the center rack for 30–35 minutes, or until the crust and lattice topping are golden.
• Remove the tart from the oven and allow it to cool in the pan for at least 1 hour. The preserves will thicken and set as the tart cools.
• Carefully remove the tart from the pan. Dust with confectioners’ sugar, if desired, and serve at room temperature with coffee, tea, or vanilla ice cream.

Optional Cutout Topping

Instead of making the lattice, roll the reserved dough on a lightly floured surface to approximately ¼-inch thickness. Cut out hearts, leaves, stars, circles, or other decorative shapes and arrange them over the preserves.

• For a seasonal tart, use hearts for Valentine’s Day, leaves for fall, or stars for Christmas.

Helpful Tips

• Use thick preserves: Choose preserves or jam with a thick consistency. A thin or runny filling may bubble over the sides or make the crust soggy.
• Do not overmix the dough: Mix in the flour only until a soft dough forms. Overmixing can make the crust less tender.
• Chill the crust: Freezing the crust before filling helps it hold its shape while baking.
• If the dough is too soft: Refrigerate it for 15–20 minutes before shaping the lattice. The dough should be soft enough to roll but firm enough to move without breaking.
• If the dough cracks: Simply press it back together. This forgiving shortbread-style dough does not need to look perfect.
• Do not overfill the tart: Leave a little room below the top of the crust because the preserves may bubble as they bake.
• Let it cool completely: The filling will be very hot and loose when it first comes out of the oven. Allow at least 1 hour for it to set before slicing.
• Save the extra dough: Shape leftover dough into small cookies and bake them on the same baking sheet. Begin checking the cookies after 20–25 minutes and remove them when golden.

Make-Ahead Freezer Instructions

Prepare the tart crust and freeze it in the pan until firm. Wrap the entire pan tightly in several layers of plastic wrap and freeze for up to one month.

When ready to bake, unwrap the crust, add the preserves and lattice topping, and bake as directed. The crust does not need to be completely thawed before filling.

Storage

Store the cooled Pasta Flora covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving for the best flavor and texture.

The baked tart can also be frozen for up to 2 months. Wrap it tightly and thaw overnight in the refrigerator before bringing it to room temperature.

Variations

Apricot preserves are traditional and pair beautifully with the buttery crust, but you can also use:

• Raspberry preserves
• Strawberry preserves
• Cherry preserves
• Fig preserves
• Peach preserves
• Orange marmalade
• A combination of your favorite preserves.