This is a very popular dessert in Greece although it's an Argentinian - Uruguay - Paraguay recipe..
Seriously I have no idea how this tart recipe came to Greece so many years ago..
In Europe it is known as the "Greek Jam Tart". I think that It's so famous because of the need to use all this jam that Greeks had in their homes.. You see, from the ancient times Greeks used to make various fruit jams (besides spoon sweets) all year round using summer and winter fruits. My grandmother use to make this recipe to make use of these fruit jams.. in a simple yet delicious way..
250 g cold butter cut into cubes
3 tablespoons cointreau or triple sec, or brandy
3 cups all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
a pinch of salt
1 cup Jam of your choice
How to make
Pulse the flour, baking powder, sugar and salt in a food processor. Add half the butter and brandy and pulse until the mixture looks like breadcrumps. Add the remaining butter and egg and pulse again. Remove from the food processor (If the dough doesnt hold together add a tablespoon of cold water and pulse again). Divide the dough 1/3 and 2/3, wrap and chill for an hour.
Preheat the oven to 350 degrees.
Roll out the largest piece of dough to fit the baking tart pan.Spread the jam of your choice.
Roll out the smallest piece and cut it into strips. Place the strips in a criss-cross patern and bake the tart for 30 minutes.
PS You can add orange zest in the dough if you like and you can brush the tart with some egg and water before baking..