Mabrousha / Pasta Flora (Jam Crumble Tart)
Mabrousha / Pasta Flora (Jam Crumble Tart)
Description
Bake a delightful homemade Mabrousha (Pasta Flora) with this easy recipe! Featuring a tender, buttery crust filled with sweet apricot jam and topped with a crumbly pastry lattice, this classic tart is a comforting dessert for any occasion.
Ingredients
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Instructions
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In a large bowl, combine the room temperature butter (or ghee), sugar, oil, egg, and vanilla.
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Mash and cream the egg, butter, and sugar together until smooth. Then, whisk with a hand whisk until well combined and creamy.
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Add vinegar.
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Add the flour and baking powder to the wet mixture.
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Using a spoon or spatula, mix gently until the flour is mostly incorporated. Do not overmix or knead; the dough should be soft and crumbly, not stretchy. It should break easily when pinched.
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Roll the dough into a log.
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Divide the dough into three portions: take one-third and wrap it in plastic wrap. Place this portion in the freezer to firm up while you prepare the base. Leave the remaining two-thirds.
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Press the two-thirds of the dough into the bottom of a 28 or 30 cm baking pan.
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Spread the dough evenly, pushing it towards the edges in a circular motion.
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Once the dough reaches the pan edges, gently push some of the dough up to form raised edges (about 1-2 cm high) around the perimeter of the pan.
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Prick the bottom of the dough generously with a fork to prevent it from puffing up too much during baking.
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Spread the apricot jam evenly over the dough base, spreading it all the way to the raised edges.
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Retrieve the chilled dough from the freezer. It should be firm.
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Using a grater (the coarse side), grate the cold dough directly over the jam layer, covering the entire surface with grated dough crumbs.
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Preheat your oven to 180°C. Bake the Mabrousha on the middle rack for 30 to 40 minutes.
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Turn on both upper and lower heating elements for even browning.
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The tart is done when the edges are golden brown and the top crumb is lightly golden.
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Remove from the oven and allow to cool slightly before slicing.
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Serve warm, optionally topped with a scoop of ice cream.
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