Pasta Frola (Argentinian Lattice Tart)
A recipe for Pasta Frola (Argentinian Lattice Tart)! This light and flaky tart has a shortbread-like crust and is filled with Dulce de Membrillo (Quince Paste) or Dulce de Leche.
Servings 4 (4.75 inch) tarts
Ingredients
Pie crust:
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- Pinch salt
- 12 tablespoons unsalted butter chilled and diced
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- Milk only if needed to bring together dough
For the filling:
- 10 ounces Dulce de Membrillo Quince Paste
- 2 tablespoons water
- 1/2 cup Dulce de Leche more if using as the only filling
- 1 egg
- 1 tablespoon water
- Powdered sugar or desiccated coconut for garnish
Instructions
To make the pie crust:
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Quickly cut in the chilled, diced butter using a dough blender or two forks until the mixture is crumbly with the consistency of sand with no pieces larger than the size of a pea.
- Mix in the egg yolks, egg, and vanilla extract to bring together the dough. If it keeps falling apart and just won't come together, add a splash or two of milk only if needed. Form the dough into a disc, cover in plastic wrap, and refrigerate until chilled, about 30 minutes.
To make the filling:
- If using Dulce de Membrillo, dice the quince paste and place it in a small saucepan with 1 tablespoon water. Cook over low heat, stirring often, until the paste is smooth and spreadable. If still too thick, add another tablespoon of water. Set aside and allow to cool. This step won't be needed if using Dulce de Leche.
To assemble:
- Preheat oven to 350˚F. Lightly grease four (4.75 inch) or one large tart pan with butter.
- Remove the chilled pie dough from the refrigerator and place on a lightly floured surface. Divide the dough into two pieces, one 2/3 piece and another 1/3 to save for the lattice topping.
- Roll the dough out into a large circle about 1/4 inch thick. To make four (4.75 inch) tarts, cut out four circles about 6 inches wide (or otherwise place the large circle of dough into the prepared larger tart pan). Gently press to cover the bottom and sides of the pan completely, neatly trimming the overhanging edges as needed.
- Fill each tart 3/4 full with either the prepared Dulce de Membrillo or Dulce de Leche.
- On a lightly floured surface, roll the remaining 1/3 of dough into a thin circle and cut out strips about 1/2 inch wide.
- Arrange the strips on each filled tart in a lattice crisscross pattern, pinching the strips at each edge to seal.
- In a small bowl, beat together the egg and water to form an egg wash. Brush the egg wash over the lattice strips on each tart.
- Place the tart pans on a baking sheet and bake in preheated oven until golden and set, 20-30 minutes for smaller tarts or closer to 40-45 minutes for one larger tart.
- Allow to cool to room temperature before slicing and serving. If desired, top with a little powdered sugar or desiccated coconut.