An Easy Pasta Frola Recipe
I grew up in Buenos Aires, Argentina with a grandmother that loved to cook and bake! I love learning about my family, and this is what I know about my grandma: her father was born on June 19, 1865 in Portas, a municipality in Galicia, Spain in the province of Pontevedra. During his early teenage years he traveled to Argentina and stayed. My grandma married her sweetheart Salvador, the son of Scilians who after giving birth to their oldest son, migrated from Italy to Argentina in the early 1900s. She loved preparing Spanish and Italian dishes or desserts for us, and the pasta frola was one of them!
Pasta Frola Origin
Pasta Frola is a delicious shortcrust dessert that is the most popular sweet tart in Argentina. Its origin can be traced back to Italy, and this makes sense, as the Italian population in Argentina is the third largest in the world! My grandma Susana taugh me how to make a pasta frola when I was 10-12 years old, and I started making it myself as a teenager. Today I am sharing the easiest pasta frola recipe, and one that you definitely have to try!!
Pasta Frola Ingredients
300 grams (10 oz) Membrillo (Quince Paste)
125 grams (5 oz) Butter
100 grams (3 oz) Granulated Sugar
2 cups of All Purpose Flour
2 tsp Baking Powder
2 tsp Vanilla Extract
Pinch of Salt
Optional: lemon zest
Pasta Frola Recipe
Place the flour in the shape of a crown on the counter, add the butter in the middle and combine. Then add the sugar, egg, vanilla extract, baking powder, and a pinch of salt. At this point you can add lemon zest too. Mix all the ingredients with your fingers, until the mixture is not too soft, and not too consistent. Use a rolling pin (with flour) to stretch out the dough, and then cut it with the top of your tart pan (as shown in the image below). The remaining dough will be used to create the lattice strips on the tart.
Separately, put 10 oz of membrillo (quince paste) in a pot with 1/2 cup of warm water, and mix at low heat until it melts. Once it is cool, pour it onto the tart crust, and with the back of a spoon spread the filling to cover the bottom of the tart.
Bake at regular temperature, 375 Fahrenheit, for 30-40 minutes, or until slightly golden.
There is no need to chill any parts of the process.
Hope you enjoy the pasta frola as much as I do!
** For this recipe I used this exact membrillo (imported from Spain) that I purchased at Wegmans Supermarket in New Jersey.
Step by Step
Making a pasta frola is quite easy!
Mix all the ingredients with your fingers, until the mixture is not too soft, and not too consistent.
Above are four pictures to help you visualize the process of making an easy pasta frola!
If you still have remaining dough after doing the lattice design on the tart, use the dough to go around the edge of the tart once.
This is the tart pan that I use and recommend. I love the removable bottom, and non-stick surface. It’s practical, makes everything easier, and it is the best!!
And here is the rolling pin that I use for everything. It rolls so smoothly.
Farberware Classic Wood Rolling Pin
To store your pasta frola, keep it in an air tight container for up to 2-3 days. I prefer to keep mine in the refrigerator, then I reheat a slice in my little Oster oven for 6-7 minutes.
What is quince?
Quince is a fruit, a golden yellow pome that may be round or pear-shaped. Quince makes an excellent preserve and is often used to give flavor to stewed or baked apples. The flesh takes on a pink color when cooked, giving an attractive color to jams, jellies and conserves.
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