These delightful Mini Pastafrolas are a perfect blend of traditional flavors and adorable presentation, designed to win hearts and satisfy sweet cravings. Each mini tart is crafted with a tender, buttery crust, filled with rich quince jelly, and topped with intricately woven pastry strips. This recipe allows flexibility in size, offering the option to make several mini tarts or one large tart to suit any occasion. It’s a charming dessert that combines simplicity in preparation with elegance in execution.
Why You’ll Love This
The mini pastafrolas are an instant favorite for their buttery, lemon-zested pastry base and the sweet, comforting filling of quince jelly. The small size makes them not only cute but also ideal for portion control or for serving as part of a larger dessert spread. If you’re a fan of slightly tangy and sweet flavors, these tarts will definitely appeal to you. Moreover, their versatility in filling choices, like substituting quince for sweet potato jam, makes them adaptable to different tastes and preferences.
Perfect Occasion
These mini pastafrolas are fantastic for various occasions—from Sunday brunches to festive gatherings. They are particularly suited for high tea events, family dessert nights, or even as thoughtful homemade gifts during the holidays. Their elegant appearance and individual serving size make them excellent for dinner parties or as a special treat to brighten any regular day.
Decoration Tips
For an extra touch of charm, you can sprinkle powdered sugar over the tarts once they cool. If serving at a party or gathering, consider adding a small dollop of whipped cream on top of each tart for added luxury. Decorative edible flowers or small mint leaves can also be placed on top to enhance their visual appeal and introduce a fresh contrast to the sweet flavors.
Ingredients:
- 320 grams of flour
- 130 grams of sugar
- Zest of 1 lemon
- 165 grams of butter, room temperature
- 1 whole egg
- 2 egg yolks
- 1/2 teaspoon of baking powder (2.5 grams)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract (optional)
- 400 grams of quince jelly
- Hot water
Instructions:
- In a mixing bowl (you can use a mixer), cream together the room temperature butter, sugar, and lemon zest until fluffy. Add the whole egg and egg yolks, beating until well incorporated.
- Gradually mix in the dry ingredients (flour, baking powder, salt) until just combined. Turn the dough onto a lightly floured surface and form it into a ball. Chill in the refrigerator for 30-40 minutes.
- In the meantime, soften the quince jelly with a little hot water, mashing it with a fork until it reaches a purée-like consistency.
- Prepare your tart molds or tart pan by greasing and flouring them.
- Take pieces of the chilled dough and press them into the molds. Spoon some quince jelly into each mold, then roll small strips of dough and arrange them on top in a lattice pattern.
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake the mini tarts for 20-25 minutes, or longer if you’re making a larger pastafrola.
- Allow to cool slightly before serving.
Enjoy these heartwarming Mini Pastafrolas, a sweet treat that’s as delightful to look at as it is to eat!
