Pasta frola
Pasta frola is a traditional Argentine tart filled with sweet quince paste and topped with a lattice of buttery pastry. This delightful dessert is perfect for festive gatherings, offering a balance of sweetness and a hint of tartness from the quince.
Argentinian · 85 min · 8 servings · eats_kevin
Ingredients
- 250 g all-purpose flour
- 125 g butter, softened
- 100 g sugar
- 1 egg
- 1 tsp baking powder
- 300 g quince paste
- 2 tbsp water
- 1 tsp vanilla extract
- 1 egg yolk, for egg wash
Method
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the flour, baking powder, and sugar. Mix well.
- Add the softened butter, egg, vanilla extract, and water. Mix until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out 2/3 of the dough and line a tart pan (about 23 cm in diameter) with it, pressing it into the edges.
- Spread the quince paste evenly over the dough in the tart pan.
- Roll out the remaining dough and cut it into strips to create a lattice pattern over the quince paste.
- Brush the lattice with the egg yolk for a golden finish.
- Bake in the preheated oven for about 30-35 minutes or until golden brown.
- Allow to cool before serving.