Pasta Frola (or Quince Tart) is an easy-to-make, super delicious dessert that you do not want to miss out on! 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. It truly brings out all of the amazing flavors of this popular Argentinian lattice tart!
Pasta Frola Recipe (Quince Tart)
My pasta Frola is a family favorite that deserves to be served up much more often than as a special occasion treat for us! Since getting quince or quince paste isn't something that happens frequently, this flavorful lattice tart is usually reserved for entertaining or holiday feasts.
And why not?! It's a beautiful tart that can be made a day ahead and stored at room temperature before serving!
Jump to:
- Pasta Frola Recipe (Quince Tart)
- 🤔 What Is A Pasta Frola
- 🥘 Pasta Frola Ingredients
- 🔪 How To Make A Pasta Frola (Quince Tart or Quince Pie)
- 😋 How To Make Homemade Quince Paste (Membrillo or Sweet Quince Paste)
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing
- ❓ Recipe FAQs
- 🍎 More Great Fruit Desserts
- 📖 Recipe Card
- 💬 Comments & Reviews
This popular tart is frequently requested by my daughter, Lauren, and she is learning how to make them on her own now! I'm always so proud of her adventurous spirit when it comes to enjoying international foods, and even more proud to share time in the kitchen with her!
🤔 What Is A Pasta Frola
Pasta Frola, or Pasta Frola de Dulce de Membrillo, is a tart made with sweet jam filling, a shortcrust pastry, and that is typically topped with a lattice. Fillings can include quince paste (also called quince cheese or dulce de membrillo), dulce de leche, a combination of quince and dulce de leche, sweet potato jam (dulce de batata), guava paste (also called guava cheese or pastel de guayaba), or strawberry jam.
The name 'Pasta Frola' comes from the Italian name, Pasta Frolla, for shortcrust pastry. The tart's popularity in Argentina, Uruguay, and Paraguay is credited to the influence of immigrants from Italy. However, it is not just a popular South American dessert as pasta frola or pasta flora is a well-loved recipe in Egypt and Greece as well.
🥘 Pasta Frola Ingredients
This tasty Argentinian-style tart is made using an easy-to-work-with shortcrust pastry dough that results in a tender crust resembling shortbread in texture. You'll need the following items and ingredients to get started.
Shortcrust Pastry Dough
- Flour - 3½ cups of all-purpose flour that is measured using the spoon and level method.
- Sugar - ¾ cup of white granulated sugar.
- Baking Powder - 1 teaspoon of baking powder.
- Salt - A pinch of salt.
- Butter - ¾ cup of butter. Unsalted or salted butter will both work. However, using unsalted butter gives you better control of the salt content in your shortcrust pastry making. If you use salted butter, use additional salt sparingly or omit the extra pinch of salt entirely.
- Eggs - 2 large egg yolks and 1 whole egg. Rich egg yolks and an extra egg bind this tasty pastry dough and make it perfectly rich, tender, and delicious!
- Vanilla Extract - 1 teaspoon of vanilla extract. A bit of vanilla extract or vanilla paste to highlight the rich and delicious crust and contrast with the quince and dulce de leche filling flavors.
- Orange Zest - The zest from 1 orange. Orange zest is my favorite addition for making the perfect tart crust for this pasta Frola! It works wonderfully as the orange juice I add to the filling comes from the same orange, and I really love the orange and dulce de leche combination! Lemon zest can also be used, or leave the citrus zest out entirely and just enhance the flavor of the crust with your vanilla extract.
Quince Filling
- Quince Paste - 14 ounces of quince paste, cubed. As mentioned above, quince or quince paste can often be found in gourmet grocery stores. If you don't have that option, online is a great way to get your hands on this unique fruit paste! This is what mine looked like after unboxing. *Directions for homemade quince paste are below the instructions.
- Dulce de Leche - 10 ounces of Dulce de Leche (or ½ cup). This is a much easier product to find! Canned dulce de leche can be found (typically) in the ethnic foods section of most big chain grocery stores. This is the type that you are looking for, but I believe that Eagle brand canned milk also offers a dulce de leche. You don't have to include the dulce de leche, but you're seriously missing out if you skip the combination!
- Orange Juice - 3 tablespoons of orange juice to go with the wonderful flavor of the added orange zest in the shortcrust pastry! The added benefit here is that the orange juice will help to thin the quince, and it is a delightful flavor combination with dulce de leche. Yum!
Topping
- Egg - 1 large egg to make an egg wash.
- Water - A tablespoon of water.
- Apricot Preserves - 1 tablespoon of apricot preserves.
- Powdered Sugar or Shredded Coconut (optional) - A tasty garnish!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Pasta Frola (Quince Tart or Quince Pie)
This may look like a long list of steps, but they are all simple and easy to do! Go ahead and grab your food processor, a saucepan, a baking sheet, and a tart or pie pan.
This recipe makes one 8-9 inch round tart, one 14x4-inch rectangle tart, or four 4.75-inch round tarts.
Make the Shortcrust Pastry Dough
- Mix dry ingredients. Combine the dry ingredients including 3½ cups of all-purpose flour, ¾ cup of sugar, 1 teaspoon of baking powder, and a pinch of salt, in a food processor bowl or a large mixing bowl.
- Add butter. Add cold, cubed ¾ cup of butter and pulse until you get a crumbled texture with the butter being about pea-sized. If hand mixing, use a pastry cutter or a pair of butter knives in a crisscrossed motion, to cut the butter into the dry ingredients.
- Finish dough. Add 2 egg yolks, 1 egg, 1 teaspoon of vanilla extract, and orange zest then pulse the mixture just until the ingredients are thoroughly combined. If needed, add cold water (or milk) in small amounts until the pastry dough comes together but is not wet!
- Chill. Gather the pastry dough together and transfer to a sheet of plastic cling film wrap, flatten it into a disc, and seal. Refrigerate and chill for 30 minutes while you prepare the quince filling.
Make the Sweet Quince Filling
- Heat. Cube 14 ounces of quince paste and transfer it into your saucepan. Add 3 tablespoons of orange juice and 10 ounces of dulce de leche then heat the mixture on a low heat setting.
- Mix. Stir the mixture frequently while heating, and use your spatula as needed to help break apart the quince paste cubes. Once the mixture no longer has pieces of the quince cubes, remove the filling mixture from the heat and allow it to cool.
Prepare the Dough
- Preheat. Preheat your oven to 350ºF (175ºC) as well as a baking sheet (this is what you will place the prepared pasta Frola onto).
- Portion dough. Remove the chilled dough, transfer it to a floured surface, and portion it into two pieces. One that is ⅔rds of the dough and the other portion being ⅓rd, or the remaining dough.
- Roll. Roll the dough out until about ¼-inch in thickness and large enough to fill your tart pan or pie pan. Transfer the dough to your tart pan by rolling it up onto your rolling pin and sliding the tart pan underneath. Let the pastry dough drape over the edges and fall into the pan.
- Press. Press the dough down gently into your tart pan, then trim the excess by rolling the rolling pin over the top of the tart pan. Use trimmed pieces to patch any holes or thin spots in the pastry dough if needed.
Assemble the Pasta Frola
- Dock. Use a fork to dock the bottom crust of the tart dough, then pour the quince filling into your prepared tart crust.
- Top. Cut thin strips after rolling out the remaining portion of the pastry dough and arrange them in a lattice pattern over the quince filling. Seal the lattice edges when done.
- Make egg wash. Beat the egg with water to make an egg wash and brush it onto the pastry lattice top.
- Bake. Place the assembled tart onto the preheated baking sheet. Bake at 350ºF (175ºC) centered on the middle rack of your oven for 40 - 45 minutes or 20 minutes for mini tartlets. The crust should be golden when ready and the quince filling will be set.
- Make topping. In a small bowl, mix 1 tablespoon of apricot preserves with a drizzle of warm water. Brush the mixture over the baked lattice strips.
- Cool. Set the tart pan onto a cooling rack and allow the tart to cool. Your pasta Frola can be served while slightly warm, garnished with sifted confectioners sugar or shredded coconut.
This tasty tart is perfect all by itself! Of course, you can always add a dollop of whipped cream! Enjoy!
😋 How To Make Homemade Quince Paste (Membrillo or Sweet Quince Paste)
Instead of buying your quince paste at a gourmet grocery store or ordering it online, as I did for this recipe post, you can also make an equally wonderful homemade sweet quince paste! These are the short instructions for those that have quince available to them.
- Add to pot. You will need to peel and core enough quince to yield two pounds of ½-inch chunked quince. Place the chunks of quince in a medium to large stockpot and add 3 cups of sugar, the juice from one large lemon (or two tablespoons of lemon juice), and one cup of water.
- Heat. Bring the mixture to medium heat, then reduce the temperature as needed to maintain a simmer. I usually stir frequently until the sugar is dissolved, then stir occasionally while simmering for about an hour. You are looking for the quince to turn a deep ruby red and reach 220ºF (105ºC). Test your quince for readiness by spooning a small amount of the paste onto a plate. Let the quince paste set for a few minutes, then press into the paste with your finger. The quince paste should slide or wrinkle with the pressure when ready. If it is still runny, continue cooking.
- Cool. Prepare an 8x8 baking dish by greasing or spraying with non-stick cooking spray. Puree the cooked quince using an immersion blender, food processor, or blender (be careful with the hot quince mixture when handling!) then transfer the mixture into your dish. Smooth the top and allow the quince to cool completely. Cover with plastic cling film wrap and refrigerate for 24-48 hours, until set. When ready to use your quince paste, invert the baking dish over a plate or tray for slicing.
- Store. Cover securely with cling film and refrigerate for up to 3 months.
Of course, this paste is perfect for your pasta Frola. However, you can also eat it with crackers, cheese, fruit, or meat! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Makes one 8-9 inch round tart, one 14 x 4-inch rectangle tart, or four 4.75-inch round tarts.
- You'll want the filling to be completely cool before you add it to your tart shell. This will help ensure that the butter in the crust stays firm enough to make a wonderfully flaky crust while baking!
- If the dough becomes too warm and pliable while cutting the strips for the lattice, you can always pop it back in the fridge for a few minutes.
🥡 Storing
Store your remaining pasta Frola at room temperature in an airtight container for up to 4 days. However, I find that the quince tart is best when used within the first 2 - 3 days. You can also refrigerate your tart in an airtight container for up to a week.
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❓ Recipe FAQs
Quince is a type of fruit! It looks similar to a lumpy pear with a golden color. The fruit is hard and bitter, even when it is ripe. However, it becomes sweet and tender once cooked. It has a flavor that is reminiscent of a cross between a pear and an apple.
While many recipes do call for room-temperature butter, it is important that the butter is nice and cold when making the dough. If the butter is too warm, your pastry crust will get greasy. The chunks of cold butter in the dough help slow down how quickly the butter melts while in the oven, resulting in a nice and flaky crust!
Yes! You can freeze the prepared dough before baking, or you can freeze the fully baked tart! If freezing the dough, make sure it is wrapped tightly and then store it in the freezer for up to 3 months. Allow it to defrost in the fridge overnight before using.
To freeze the fully assembled and baked tart, simply wrap it tightly with plastic wrap and foil and then pop it in the freezer!
🍎 More Great Fruit Desserts
- Blackberry Tart - This fruit-based tart is loaded with tasty blackberries!
- Pineapple Sunshine Cake - A cake is packed with tons of pineapple and then topped off with a whipped topping!
- Cherry Clafoutis - A sweet custard filled with a bunch of delicious bing cherries!
- Strawberry Shortcake Cookie Cups - Enjoy all of the flavors of strawberry shortcake in these fun cookie cups!
- Peach Galette - Galettes are very similar to a pie, but are much easier to prepare!
- Sugar Cookie Cherry Cobbler - Not only is this cobbler super delicious, but it only uses a few ingredients!
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📖 Recipe Card
Pasta Frola {Quince Tart}
Ingredients
Pastry Dough
- 3 ½ cups all-purpose flour
- ¾ cups sugar
- 1 teaspoon baking powder
- 1 pinch salt
- ¾ cup butter (1 ½ sticks - unsalted, cubed and chilled)
- 2 large egg yolks
- 1 large egg
- 1 orange zested (reserve the juice for the quince filling)
- 1 teaspoon vanilla extract
Quince Filling
- 14 oz quince paste (cubed)
- 3 tablespoon orange juice (reserved from zesting)
- 10 oz Dulce de Leche (½ cup or about ¾ths of a 13.4 oz can)
Egg Wash, Glaze & Garnish
- 1 large egg
- 1 tablespoon water
- 1 tablespoon apricot preserves
- powdered sugar or shredded coconut (optional garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Shortcrust Pastry Dough
- In the bowl of a food processor, or a large mixing bowl, combine the dry ingredients including all-purpose flour, sugar, baking powder, and salt.
- Pulse or whisk the dry ingredients together then add the cold, cubed butter.
- Pulse briefly until the butter is a fine, pea-sized crumble. Use a pastry cutter, or a set of butter knives in crisscrossed motion, if making the crust by hand.
- Add the wet ingredients including egg yolks, egg, vanilla extract, and orange zest.
- Combine just enough so that the ingredients are thoroughly incorporated.
- If needed, add small amounts of cold water (or milk) to bring the pastry dough together but not enough that it gets a wet consistency.
- Gather the shortcrust dough together and form into a disc. Wrap in plastic cling film and refrigerate to chill for 30 minutes while you make the quince filling.
Quince Filling
- Cut the quince paste into cubed chunks.
- Add the cubed quince, orange juice, and dulce de leche to a heavy bottom saucepan.
- Heat the quince mixture over a low heat setting. stirring frequently using a spatula.
- Use your spatula to help break up the cubed quince until the mixture is smooth and free of lumps. Remove from heat.
Assemble the Pasta Frola
- Preheat your oven and a baking sheet to 350 degrees F (175 degrees C).
- Portion the chilled dough into a ⅔rd portion and a remaining ⅓rd portion for the lattice strips.
- Set the second portion aside and roll the first portion out on a lightly floured surface until about ¼ inch in thickness.
- Roll the rolled dough up onto your rolling pin to transfer over your tart pan. Slide it up and over gently letting the pastry fall into and fill the tart pan.
- Press the dough down into the tart pan gently, filling the fluted edges if your pan has them. Roll the rolling pin over the top of the tart pan to trim the excess. Use the excess to patch and fill any holes or thin spots if needed.
- Dock the bottom crust using a fork to puncture the dough.
- Pour the cooled quince filling into your prepared tart pan and smooth the top of the filling.
- Roll out the remaining shortcrust pastry dough until about ¼ inch thickness and cut into thin strips. Arrange the strips in a lattice pattern over the quince filling. Seal the strips at the crust edges.
- In a small bowl mix the egg and water, then brush onto the lattice strips before baking.
- Place the assembled pasta frola onto your preheated baking sheet. Bake at 350 degrees F (175 degrees F) centered on the middle oven rack for 40-45 minutes. The crust should be a light golden brown and the quince filling should be set when done. Mini pasta frolas should take approximately 20 minutes to bake.
- In a small bowl combine the apricot preserves with a drizzle of warm water, then brush onto the baked lattice strips.
- Transfer the baked pasta frola to a wire cooling rack. Your tart can be served while slightly warm or at room temperature. Garnish with sifted confectioners sugar or shredded coconut.
Mari says
Very interesting going to try this tonight, hope it turns out well.
Sophia R says
Thank you, just like I had growing up in Argentina.
Angela @ BakeItWithLove.com says
Awesome! So glad you enjoyed it! Thanks Sophia!