Pasta Frola is a beloved Argentine tart cherished across generations, known for its sweet quince filling and a soft, crumbly crust. This traditional pastry combines the tangy zest of lemon and the warm, comforting aroma of vanilla, encased in a light and flaky dough. The lattice top not only adds visual appeal but also allows the vibrant color of the quince to peek through, making it as beautiful as it is delicious.
Why You'll Love This: Pasta Frola holds a special place in the hearts of those who try it, thanks to its perfect blend of simplicity and flavor. The dough, enriched with butter and subtly flavored with lemon and vanilla, complements the sweet and slightly tart quince filling wonderfully. Each bite offers a nostalgic taste of Argentina, perfect for those who appreciate a pastry that's not overly sweet but rich in traditional flavors.
Perfect Occasion: This tart is ideal for family gatherings, afternoon tea, or as a comforting dessert after a meal. It's also a popular choice for festive occasions in Argentina, such as family reunions or national celebrations, where traditional dishes are honored and savored.
Decoration Tips: Serve the Pasta Frola on a pretty cake stand or a vintage plate to enhance its rustic charm. Dusting the top with powdered sugar just before serving adds a touch of elegance and sweetness. For a decorative touch, arrange the lattice strips neatly and brush them with a light egg wash before baking to achieve a golden, glossy finish.
Ingredients:
- 125 grams of soft butter
- 100 grams of sugar
- Zest of 1 lemon
- 1 tablespoon of vanilla extract
- 1 egg
- 200 grams of all-purpose flour
- 50 grams of cornstarch
- 1 teaspoon of baking powder
For the Filling:
- 500 grams of quince paste
Instructions:
- Prepare the Dough:
- In a mixing bowl, cream together the butter, sugar, lemon zest, and vanilla extract with an electric mixer until pale and fluffy, about 5 minutes. Add the egg and continue to beat for another 2 minutes.
- Sift together the flour, cornstarch, and baking powder, and fold into the butter mixture using a spatula. Do not knead; simply press the mixture together until it forms a dough. Flatten the dough, cover, and refrigerate for 1 hour.
- Assemble the Tart:
- Remove the dough from the refrigerator and divide it into two portions. Roll out the first portion on a floured surface and line a 20 cm tart mold. Place the mold in the freezer to firm up the dough.
- Prepare the quince paste by cutting it into small pieces and gently heating it to soften. Allow it to cool before spreading evenly over the chilled dough base.
- Create the Lattice Top:
- Roll out the second portion of dough and cut into strips. Weave the strips over the quince filling, pressing the edges to seal them to the base.
- Bake:
- Preheat the oven to 180 degrees Celsius. Bake the tart for about 35 minutes or until the pastry is golden brown. Allow the tart to cool completely before unmolding.
Enjoy this delicious slice of Argentine heritage, where each bite brings a taste of sweet nostalgia and tradition to your table!