Pasta Frola (Argentine Quince Tart)

Why you’ll love it

• Classic South American flavor: buttery crust and fruity quince, just like in a Buenos Aires bakery.
• Simple ingredients: flour, butter, sugar, eggs and a block of quince paste.
• Keeps well: it tastes even better the next day and lasts up to 5 days.

Quick facts

Ingredients

For the dough

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) sugar
• 1 large egg plus 1 large egg yolk
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 2 1/3 cups (300 g) all-purpose flour
• 2 tsp baking powder
• 1 pinch salt

For the filling

• 1 lb 2 oz (500 g) quince paste (dulce de membrillo)
• 4–5 tbsp (60–75 ml) hot water (or half water, half port wine)

To finish

• 1 egg, beaten, for brushing

Step-by-step method

1. Make the filling. Cut the quince paste into cubes and put it in a small pot with the hot water. Warm over low heat, mashing with a fork, until it turns into a thick, spreadable paste. Let it cool.

2. Cream the butter. Beat the butter with the sugar until creamy. Add the egg, the yolk, the vanilla and the lemon zest, and mix well.

3. Form the dough. Whisk the flour, baking powder and salt, add them to the butter mixture and press together with your hands just until a soft dough forms. Do not knead. Wrap and chill 20 minutes.

4. Line the pan. Heat the oven to 350°F (180°C). Set aside one third of the dough. Roll or press the rest into a greased 9.5-inch (24 cm) tart pan, covering the bottom and sides.

5. Fill. Spread the quince filling evenly over the dough.

6. Make the lattice. Roll the reserved dough about 1/8 inch (3 mm) thick and cut strips 1/2 inch (1 cm) wide. Lay them diagonally over the filling to form a lattice and press the ends onto the edge. Brush the strips with beaten egg.

7. Bake. Bake 30–35 minutes, until the crust and the lattice are golden.

8. Cool and serve. Let it cool completely in the pan before cutting, so the filling sets. Serve at room temperature.

Tips for the best result

• The dough is soft and sticky: chill it and roll the strips between two sheets of parchment paper if needed.
• Don’t skip the water in the filling, or the quince paste dries out and cracks in the oven.
• If your strips break, just patch them: the lattice looks homemade and that is part of its charm.
• Look for quince paste in Latin grocery stores or the international aisle (often sold as “membrillo”).

Storage

Keep covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can freeze it, well wrapped, for up to 2 months; thaw at room temperature.