Pasta flora with raspberry jam

Pasta flora with raspberry jam
5.0/5 rating (3 votes)


  • 300g all-purpose flour
  • 2 tbsp baking powder.
  • 300g butter, cubed
  • 300g sugar
  • 200g white almonds, powdered
  • 3 tbsp cognac or brandy
  • 3 eggs
  • peel of 1/2 lemon
  • 1 tsp cloves (powder)
  • 1 tsp cinnamon
  • 600g raspberry jam


    1. Sift the flour, baking powder and powdered almond into a bowl and add the sugar. Mix and make a hole in the centre.

    2. Add the butter, eggs, cognac or brandy, lemon peel, cloves and connamon, and mix together using your hands. Put the dough in the fridge for 40 minutes, after youve shaped it into a ball. 

    3. place 2/3 of the dough onto a tart dish - that should cover the bottom and sides of the dish, and leave a bit of excess. Beat the jam with a fork and spread onto the dough evenly. Flip the excess dough over, so it covers some of the top of the pie. 

    4. Make strips using the rest of the dough and cover the top of the pie, making a lattice. Seal the ends of the strips with a little water. Bake at  200° C for 35 minutes. Leave the dessert to cool and serve.