Quince Tart (Pasta Frola). Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. This easy to make and super delicious Pasta Frola (or Quince Tart) is a treat that should not be missed! The tender, flaky pastry crust is filled with an out-of-this-world tasty filling that includes quince paste, dulce de leche, and orange juice to bring out all of the amazing flavors of this popular Argentinian lattice tart!

I learned how to make this version from her. The vodka will evaporate in the oven but will help moisten the dough just enough to prevent overdevelopment of gluten that. Smash it with a fork in order to get a more manageable consistency. You can have Quince Tart (Pasta Frola) using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Quince Tart (Pasta Frola)

Prepare 275 grams of all-purpose flour.
You need 100 grams of sugar.
Prepare 1/2 teaspoon of baking powder.
You need 1/4 teaspoon of salt.
Prepare 1 teaspoon of lemon zest (1 lemon).
You need 120 grams of butter, cold.
It's 2 of eggs.
It's 1 tablespoon of vodka, plain or citron (or milk).
Prepare 1/2 teaspoon of vanilla extract.
You need 500 grams of quince paste.
Prepare of Shredded coconut (optional).

What is a quince pie (pasta frola)? The quince pie is a tart made with short crust pastry filled with jam (mermelatta in Italian). It's an Italian dessert that has been adapted in some south American countries, like Argentina, Paraguay and Uruguay where the jam was replaced by quince paste. Over there it's called pasta frola.

Quince Tart (Pasta Frola) instructions

Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine..
Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses)..
Beat 1 egg, vodka and vanilla in a small bowl..
Incorporate egg mixture to food processor. Pulse until a ball is formed (approx. 15 pulses)..
Form a thick disc, wrap in plastic and refrigerate for an hour..
Grease and lightly flour a 10-inch pan. Set aside..
Meanwhile, in a bowl mix quince paste and 3 or 4 tablespoons of hot water with a fork, until paste is smooth and spreadable. Set aside..
Take dough out of the fridge, cut 2/3 and put the other 1/3 back in the fridge. It’s easier to work with this dough when it’s cold..
Roll dough into a circle of roughly an inch wider than the pan. Place on pan..
Cut the extra dough and add to the 1/3 dough in the fridge. Put pan in the fridge for 10 mins..
Remove pan from fridge. Spread quince paste on dough. If desired, sprinkle some shredded coconut over the quince..
Preheat conventional oven to 375 degrees F (or convection oven to 350 degrees F)..
Take remaining dough out of the fridge, roll into an oblong shape of 1/8-inch thickness and cut 1/2-inch-wide strips. Work quickly so dough stays cool. I like to work on a sheet that has been in the refrigerator..
Make a lattice..
Cut the overhanging strips. Beat the other egg and paint with it the lattice. Bake for 30 mins. The remaining dough makes a tasty cookie when baked for 10 minutes next to the tart..
Let cool. Serve at room temperature..

Pasta Frola (Quince Paste Tart) "Pasta Frola" is one of the most traditional afternoons tarts (and sometimes dessert) in Argentina. It has a shortbread like crust. I guess this is very much the result of the Italian influence in Argentina. It's a tart - an Italian crostata - that arrived in Argentina by way of Italian immigrants. We adapted the recipe to use local fruits like quince and sweet fillings like dulce de batata (sweet potato paste), but the crust is essentially the same.