Pasta Flora tart

This is a classic Greek tart with (usually) homemade jam. The keys to this tart are the thick pastry (thicker than the usual tarts have) and the jam, which in case it is a bought one it should be a very good quality. Decades ago it used to be a very "posh" dessert to serve but although it is so delicious and quiet Summery not a lot of people honour it nowadays. Not long ago, watching a Greek cooking programme on TV,  I heard from one well known pâtissier that the name of this dessert refers to the kind of pastry it is made of and that actually we should call it "Frolla" and not "Flora"..... Frolla is the Italian name for the specific kind of pastry. It is what the French call "pâte brisée" and I think this is what the English call "shortcrust pastry"... Whatever the name or where it derives from in my opinion it is a must for everybody to taste at least once in their lives

Ingredients (for 8-10 slices):
240ml of corn oil
80ml of orange juice
3 tbsp of brandy
1 tbsp of orange zest
360gr.-420gr. of all-purpose flour
3 tsp of baking powder
Plenty of apricot or strawberry or cherry jam (if it is home made thin it out with a bit of water so not to caramelize while baking)

Method:
Sift the flour with the baking powder together before you start working on the pastry.
In a food processor bowl put the oil, orange juice, brandy, and grated orange peel and beat until the ingredients are well combined. Have the food processor at low speed and add the flour mixture slowly until is combined with the rest of the ingredients.

Take the pastry out of the bowl and knead with your hands to form a soft and smooth dough. Don't overwork it.

Divide the pastry in two and roll out half of it enough to fit in the bottom of a round tart dish of 30-33cm.
Then roll out about 1/3 of the remaining pastry to make a strip (about a small finger's thickness) and place it all the way around the raised sides of the tart pan, pressing gently to cover evenly and join with the base.

Spread the jam evenly over the pastry base.

Preheat the oven to 175°C-180°C.

Roll out the remaining pastry to about 1/2cm thickness and cut into strips. An easy way is to roll walnut-sized pieces of pastry by hand into ropes.

Place the strips in a latticework (criss-cross) pattern across the top of the tart and bake for about 30 minutes, until golden brown. Take out of the oven and let it rest a few minutes before you slice it and serve.

Note: There are more versions of this pastry than this one here and the method differs a bit as well. Also, in other versions eggs are used, butter or margarine instead of oil.