Pasta Flora, Athens Style

Directions

1. 1

   Karen Mintzias 1/2 lb Sweet butter 1/2 c Granulated sugar 2 Eggs 6 tb Cognac 2 c All-purpose flour (or more) 1/4 ts Salt 1/2 ts Baking powde

2. 2

   Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter, while beating on medium speed

3. 3

   Remove the beaters and finish by hand, adding only enough flour to make a soft dough

4. 4

   Cover and refrigerate for at least 30 minutes

5. 5

   Meanwhile, slice the apricots into uniform pieces and place in an enameled pan

6. 6

   Soak the figs and raisins in the remaining Cognac until swollen, then mince and add to the apricots along with the orange rind, jam, and lem

7. 7

   Remove the dough from the refrigerator and set aside about one-third for the latticed top

8. 8

   Using your fingers (the dough will be too soft to roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch baking pan, press