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Pastafrola
Argentine Quince Tart
A classic Argentine tea-time treat, Pastafrola is a sweet shortcrust pastry tart filled with quince paste (membrillo) and often topped with a decorative lattice. It's a beloved dessert with Italian roots, perfect for enjoying with a cup of coffee or mate.
đ§ Ingredienser
- 300 g All-purpose flour(Sifted)
- 100 g Granulated sugar
- 150 g Unsalted butter(Cold and cut into small cubes)
- 3 Egg yolks(Room temperature)
- 400 g Quince paste (membrillo)(Cut into smaller pieces for easier spreading)
- 1 tsp Lemon zest(Optional, for added brightness)
- 1 tsp Vanilla extract(Optional, for extra flavor)
- 1 egg yolk Egg wash(Mixed with 1 tbsp water, for brushing the lattice)
đšâđł Instruktioner
- 1
Prepare the sweet shortcrust dough: In a large bowl, whisk together the sifted flour and granulated sugar. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a tender crust.
â±ïž 10 minutes - 2
Add the room temperature egg yolks, optional lemon zest, and optional vanilla extract to the flour-butter mixture. Mix with a fork or your hands just until the dough starts to come together. Be careful not to overmix, as this can make the pastry tough.
â±ïž 5 minutes - 3
Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to handle.
â±ïž 30 minutes (chilling) - 4
Preheat your oven to 180°C (350°F). Lightly grease and flour a 23-24 cm (9-inch) tart pan with a removable bottom, or a similar-sized pie dish.
â±ïž 5 minutes - 5
Divide the chilled dough into two portions: about two-thirds for the base and one-third for the lattice. On a lightly floured surface, roll out the larger portion of dough to about 0.5 cm (1/4 inch) thickness. Carefully line the prepared tart pan with the dough, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
â±ïž 5 minutes - 6
Spread the quince paste evenly over the bottom of the dough-lined tart pan. If the quince paste is very firm, you can gently warm it slightly in a saucepan or microwave to make it more spreadable.
â±ïž 5 minutes - 7
Roll out the remaining one-third of the dough. Cut it into strips about 1 cm (1/2 inch) wide. Arrange these strips over the quince filling in a lattice pattern. You can also use cookie cutters to make decorative shapes if desired.
â±ïž 10 minutes - 8
Brush the lattice strips with the prepared egg wash for a golden sheen. Place the tart on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
â±ïž 35-40 minutes - 9
Remove the Pastafrola from the oven and let it cool completely in the pan on a wire rack before removing the sides of the tart pan. This allows the filling to set properly.
â±ïž 1 hour (cooling)
đĄ Proffstips
- âPastafrola has Italian origins, brought to Argentina by immigrants, and has become a staple in Argentine bakeries and homes.
- âIt is traditionally served during 'merienda' (afternoon tea) and pairs wonderfully with a cup of strong coffee or traditional Argentine mate.
- âThis recipe is simple, traditional, and a beloved classic for a reason. Enjoy its rustic charm and delicious flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Instead of quince paste, you can use sweet potato jam (dulce de batata) or even dulce de leche for a different flavor profile.
- Some recipes include a touch of lemon zest or orange zest in the dough for added fragrance.