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Pastafrola

Serves 10 Pastry vegetarian, Breads & Pastry

Pastafrola

Emerging from the kitchens of Italian immigrants in Argentina, Pastafrola has become a beloved staple at Sunday family gatherings. This short-crust tart, beautifully latticed over a filling of quince paste, speaks to the blending of Italian culinary traditions with local Argentine flavors. It's a dish that tells the story of community and adaptation, gracing tables as a sweet conclusion to leisurely meals.

The buttery crust crumbles delicately with each bite, complementing the smooth, sweet-tart quince filling. A hint of lemon zest adds a whisper of freshness, balancing the rich, comforting notes. Perfectly paired with a cup of mate or coffee, Pastafrola invites you to savor a moment of indulgence, connecting past and present through its simple, enduring flavors.

Ingredients

  • 300 g (10 oz)flour
  • 150 g (5 oz)butter
  • 100 g (3.5 oz)sugar
  • 1egg
  • 400 g (14 oz)dulce de membrillo, sliced or mashed
  • lemon zesta pinch

Method

  1. Start by combining 300 g (10 oz) of flour and 100 g (3.5 oz) of sugar in a large mixing bowl. Add 150 g (5 oz) of cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour and sugar until the mixture resembles coarse breadcrumbs. This step ensures the dough will be tender and crumbly.
  2. Add one egg and a pinch of lemon zest to the breadcrumb mixture. Mix until the dough comes together, forming a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.
  3. After chilling, remove the dough from the refrigerator and divide it into two portions, one slightly larger than the other. Roll out the larger portion on a lightly floured surface to fit your tart tin, approximately 23 cm (9 inches) in diameter. Carefully transfer the rolled dough into the tin, pressing it gently into the edges and trimming any excess.
  4. Spread 400 g (14 oz) of sliced or mashed dulce de membrillo evenly over the base of the dough-lined tart tin. Make sure the quince paste is smooth and covers the entire surface, as this will be the sweet filling of your pastafrola.
  5. Roll out the remaining dough and cut it into strips about 1 cm (1/2 inch) wide. Arrange these strips over the quince filling in a lattice pattern, gently pressing the edges to seal them to the crust. This lattice will become golden and crisp during baking, providing a beautiful contrast to the soft filling.
  6. Preheat your oven to 180°C (350°F). Place the tart in the oven and bake until the crust turns a golden brown, which should take about 35 minutes. The aroma of baked pastry and quince will fill your kitchen, signaling that it's nearly done.
  7. Once baked, remove the pastafrola from the oven and allow it to cool in the tin. Cooling is crucial as it allows the quince filling to set, making it easier to slice. Once completely cooled, cut into wedges and serve.