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
In a large bowl, combine the room temperature butter (or ghee), sugar, oil, egg, and vanilla.
Mash and cream the egg, butter, and sugar together until smooth. Then, whisk with a hand whisk until well combined and creamy.
Add vinegar.
Add the flour and baking powder to the wet mixture.
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.
Roll the dough into a log.
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.
Press the two-thirds of the dough into the bottom of a 28 or 30 cm baking pan.
Spread the dough evenly, pushing it towards the edges in a circular motion.
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.
Prick the bottom of the dough generously with a fork to prevent it from puffing up too much during baking.
Spread the apricot jam evenly over the dough base, spreading it all the way to the raised edges.
Retrieve the chilled dough from the freezer. It should be firm.
Using a grater (the coarse side), grate the cold dough directly over the jam layer, covering the entire surface with grated dough crumbs.
Preheat your oven to 180°C. Bake the Mabrousha on the middle rack for 30 to 40 minutes.
Turn on both upper and lower heating elements for even browning.
The tart is done when the edges are golden brown and the top crumb is lightly golden.
Remove from the oven and allow to cool slightly before slicing.
Serve warm, optionally topped with a scoop of ice cream.
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