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Pastafrola (quince tart): photo of the dish
Illustrative photo: Horacio Cambeiro — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Pastafrola (quince tart)

An Argentine tart with shortcrust pastry, filled with a thick quince jam and often topped with a lattice of pastry. Of Italian origin, it is very popular at teatime and breakfast, especially at home.

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Ingredients

Ingredients

Pâte

Dorure

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, mix the flour, sugar, baking powder, salt and lemon zest.
  2. Add the cold butter cut into cubes and rub in with your fingertips until the texture is sandy.
  3. Work in the eggs and knead just enough to form a smooth dough; don't overwork it.
  4. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  5. Preheat the oven to 180 °C. Keep two-thirds of the dough for the base and lattice, and roll it out into a buttered tart tin.
  6. Spread the quince paste over the base, then cut the remaining dough into strips and arrange them in a lattice over the filling.
  7. Brush with egg yolk and bake for 35 to 40 minutes, until the surface is nicely golden. Let it cool before unmoulding.

Variations and tips

Fig jam version. Replace the quince paste with fig or strawberry jam for a milder flavour.

Using what's available here. Quince paste can be found in world food shops or made from cooked, sweetened quinces reduced to a thick purée.

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Original Ecomely recipe.