Argentinian
Pasta frola
A small Argentinian pasta frola with tender, buttery pastry and a classic dulce de membrillo filling. The quince paste is softened with a little sweet wine, then baked under the traditional lattice top.
Ingredients
- All-purpose flour100g
- Baking powder1/2 tsp
- Fine salt1 pinch
- Unsalted butter, softened50g
- Sugar25g
- Egg yolk1
- Vanilla extract1/4 tsp
- Lemon zest1/4 tsp
- Dulce de membrillo, cubed140g
- Moscato, sweet white wine, or water2 tbsp
- Beaten egg, for brushing1 tbsp
- Desiccated coconut, optional1 tsp
Method
- Sift the flour, baking powder, and salt into a bowl.
- In a separate bowl, cream the softened butter with the sugar until smooth and pale.
- Mix in the egg yolk, vanilla extract, and lemon zest.
- Add the dry ingredients and bring the dough together gently, without kneading, until it forms a soft pastry.
- Wrap the dough and chill it for 20 minutes.
- Place the dulce de membrillo and Moscato in a small saucepan over low heat, mashing until it becomes a thick, spreadable paste; let it cool slightly.
- Heat the oven to 180°C.
- Set aside one third of the dough for the lattice, then roll the rest and press it into a small 15 cm tart tin, trimming the edges.
- Spread the softened membrillo evenly over the pastry base.
- Roll the reserved dough into thin strips and lay them over the filling in a crisscross lattice.
- Brush the lattice lightly with beaten egg.
- Bake for 25 to 30 minutes, until the pastry is golden and the membrillo is glossy.
- Cool until just warm before serving, and sprinkle a little coconut around the edge if desired.
Common questions
Can I substitute the dulce de membrillo if I can’t find it?
Yes. Quince paste is the best substitute, since it behaves almost the same. If needed, use firm apricot or guava paste, but add just enough wine or water to soften it into a thick, spreadable filling.
How long does pasta frola take from start to finish?
Plan for about 50 to 60 minutes total, including 20 minutes chilling and 25 to 30 minutes baking. If you soften the filling gently and work quickly, the active hands-on time is usually around 25 minutes.
What are the most common mistakes when making pasta frola?
Overworking the dough is the biggest mistake; it makes the crust tough. Also, don’t add too much liquid to the filling, or it will run. Chill the dough, and bake until the pastry is golden, not pale.
How should I store pasta frola, and can I make it ahead?
Store it covered at room temperature for 1 to 2 days, or refrigerate for up to 5 days. It also freezes well, wrapped tightly. You can bake it a day ahead; the flavor improves as it rests.
What’s the best way to serve pasta frola?
Serve it at room temperature or slightly warm, sliced into wedges. It’s great on its own with coffee or tea. A light dusting of desiccated coconut on top adds texture and a more traditional finish, if you like.