Pasta Flora: Greek Style Apricot Preserve Tart

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine all-purpose flour, baking powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time to the butter mixture, mixing well after each addition.

Stir in vanilla extract and lemon zest until combined.

Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

Divide the dough into two portions, one slightly larger than the other.

Roll out the larger portion on a floured surface to fit the bottom of a tart pan.

Press the rolled dough into the tart pan evenly across the bottom and up the sides.

Spread apricot jam evenly over the dough in the tart pan.

Roll out the smaller portion of dough and cut into strips.

Arrange the strips in a lattice pattern over the jam.

Bake in the preheated oven for 30-35 minutes or until golden brown.

Remove from the oven and let cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

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