Argentine Quince Tart (Pastafrola)
Pastafrola Say it: pahs-tah-FROH-lah
Pastafrola is Argentina’s beloved sweet tart: a tender, cookie-like shortcrust filled with glossy dulce de membrillo (quince paste) and crowned with a golden lattice. It is a fixture at family gatherings, birthdays, and afternoon merienda, served with mate or coffee. The filling is sweet-tart and deeply fruity, while the crust is buttery and faintly lemony. The contrast between the jammy center and crisp pastry makes it irresistible.
Argentine Quince Tart (Pastafrola)
Pastafrola
Pronounced pahs-tah-FROH-lah
- Serves
- 8
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling and glaze
Method
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and rub them into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Add the 2 eggs, vanilla extract, and lemon zest. Stir until the dough comes together in a soft ball.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 1 day.
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) tart pan with a removable bottom.
In a small saucepan, warm the quince paste with the 3 tablespoons of water or orange juice over low heat, stirring and mashing until it becomes a smooth, spreadable purée. Remove from heat and let cool slightly.
On a lightly floured surface, roll out two-thirds of the chilled dough into a round about 11 inches (28 cm) in diameter. Ease it into the prepared tart pan, pressing it gently into the corners, and trim the overhang. Spread the quince filling evenly over the dough.
Roll out the remaining dough and cut it into strips about 1/2 inch (1.3 cm) wide. Arrange the strips in a lattice pattern over the filling. Trim the ends and press them onto the edges to seal.
Brush the lattice with the beaten egg. Bake for 35–40 minutes, until the pastry is golden brown and the filling is bubbling at the edges.
Let the tart cool completely in the pan on a wire rack before unmolding and slicing.
Regional variant: Pastafrola de Batata (Sweet Potato Tart)
Replace the quince paste with the same amount of dulce de batata (sweet potato paste). Warm it with a little water and, if you like, stir in a pinch of orange zest. Some cooks sprinkle shredded coconut over the filling before adding the lattice.
Cook's notes
- If the quince paste is very firm, warm it with a little more water or orange juice until it becomes a thick, spreadable purée.
- Keep the dough cold while working; if the lattice strips become soft, refrigerate the tart for 10 minutes before baking.
- Cool the tart completely before slicing so the filling sets and the slices come out clean.
Serve with
Serve at room temperature with mate, coffee, or tea.
Make ahead and storage
Store the cooled tart covered at room temperature for up to 2 days; the dough can be made and refrigerated up to 1 day ahead.
