Pasta Frola

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional / 170°C fan. Lightly grease a small 18 cm tart tin or line the base with baking paper. In a bowl, whisk together the plain flour, baking powder, and fine salt so the leavening is evenly distributed.

   150 g plain flour4 g baking powder1 g fine salt
2. 2

   In a second bowl, beat the softened unsalted butter with the caster sugar until creamy and slightly lighter, about 1 to 2 minutes. Beat in the egg yolk, whole egg, vanilla extract, and lemon zest until smooth.

   75 g unsalted butter, softened60 g caster sugar1 yolk (18 g) egg yolk1 small (50 g) whole egg3 ml vanilla extract1 tsp lemon zest
3. 3

   Add the flour mixture to the butter mixture and mix just until a soft, non-sticky dough forms. Do not overwork it or the crust will toughen. Reserve about one-third of the dough for the lattice, then press the remaining dough evenly into the tart tin, covering the base and sides. If it softens too much, chill briefly while you prepare the filling.

   150 g plain flour4 g baking powder1 g fine salt75 g unsalted butter, softened60 g caster sugar1 yolk (18 g) egg yolk1 small (50 g) whole egg3 ml vanilla extract1 tsp lemon zest
4. 4

   Warm the quince paste with the water in a small saucepan over low heat, stirring until it loosens into a thick, spreadable paste. It should be smooth enough to spread but still hold its shape in the tart.

   180 g quince paste30 ml water
5. 5

   Spread the warm quince filling evenly over the pastry base. Roll the reserved dough between two sheets of baking paper to about 3 mm thick, then cut into strips. Arrange the strips in a lattice over the filling, pressing the ends lightly onto the tart edge.

   180 g quince paste30 ml water
6. 6

   Whisk the egg yolk with the milk and brush it over the lattice for shine and colour. Bake for 25 to 28 minutes, until the pastry is golden and the filling is gently bubbling at the edges.

   1 yolk (18 g) egg yolk10 ml milk
7. 7

   Let the tart rest in the tin for 10 minutes so the filling sets slightly, then unmould carefully. Serve warm or at room temperature.

Origin & History

Pasta Frola is a classic tart in Argentina, descended from the Italian crostata brought by immigrants in the late 19th and early 20th centuries. Over time it became firmly rooted in Argentine home baking, especially with quince paste filling, and is now a beloved accompaniment to mate or coffee.