The 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 some orange juice to bring all of the amazing flavors of this popular Argentinian lattice tart out!
¾cupbutter(1 ½ sticks - unsalted, cubed and chilled)
1orangezested(reserve the juice for the quince filling)
3Tbsporange juice(reserved from zesting)
10ozDulce de Leche(½ cup or about ¾ths of a 13.4 oz can)
Egg Wash, Glaze & Garnish
powdered sugar or shredded coconut(optional garnish)
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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.
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.
Makes one 8-9 inch round tart, or one 14 x 4-inch rectangle tart, or four 4.75-inch round tarts.