Flóra tart, or more properly pasta frolla as it’s called in Italy, is filled with the aroma and flavor of mandarins from my garden. My homemade jam is juicy and sweet, perfectly balancing fruit and sugar, while the dough, without butter, without eggs, remains light, tender, and crisp at the edges. Each slice is a little celebration of citrus, perfect with coffee or afternoon tea, carrying the distinctive aroma of Chios mandarins in every bite...
Medium
40 min
Diameter 25 cm
Ingredients
- 140 g sugar
- 120 ml light olive oil or vegetable oil
- 120 ml mandarin juice
- ½ tsp baking soda
- 1 - 2 tbsp mandarin zest
- 2 capsules vanilla
- 15 g baking powder
- 500 g all-purpose flour
- 700 g mandarin marmalade
- Icing sugar for dusting
How to
- In the bowl of a stand mixer, beat the sugar and oil until combined.
- Dissolve the baking soda in the mandarin juice and add it to the mixer along with the mandarin zest and vanilla, mixing on low speed.
- Add the baking powder and the flour gradually, until a soft and pliable dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- On a lightly floured work surface, roll out the dough and transfer it to a buttered tart pan, covering the base and the sides.
- Add the mandarin marmalade and spread it evenly.
- Roll out the reserved dough and cut into strips or shapes, depending on the decoration of your choice, covering the entire surface or part of it.
- Bake in a preheated oven (set to fan) at 340°F - 170°C for about 40 minutes, depending on your oven.
- Allow to cool almost completely and dust with powdered sugar.
Note from Greek jar:
The tart pan used has a diameter of 25 cm.
For full surface decoration, I reserved approximately 350 g of the dough.
The dough can also be made without a mixer, by mixing the ingredients first with a whisk and then kneading by hand.
Chios mandarins have a distinctive aroma — highly recommended.