A crucial part of Argentinian recent history is the European immigration in the 19th century (mainly from Spain, Germany and Italy). Argentinian food has been greatly influenced by the Spanish and Italian cuisine. The name of this dish comes from the Italian word for shortcrust pastry, and is similar to the “Crostata” native to that country.
In American it is known as a “Quince Pie” Or “Quince Tart”. This jam- filled shortcrust pastry dish is usually filled with quince cheese or quince preserves (“Membrillo”), but it can be filled with any jam you like! We mostly eat pasta frola as a snack in the afternoon or at breakfast – always with “mate”.
How To Make This Pasta Frola Dessert
1. Preheat the oven to 180°C (350°F)
2. To make the dough beat the butter, eggs and the sugar until light and creamy. Then mix the vanilla extract, flour and lemon zest and mix with a spatula or dough scraper until it forms into dough.. If needed, add a couple tablespoons of warm milk.
3. When the dough is done shape the dough into a disk or ball and wrap it with plastic wrap and let it rest for 30 minutes in the fridge.
4. Warm up the quince cheese in the microwave for 1-2 minutes so it’s spreadable.
5. Roll out 2/3 of the dough on a well-floured surface to 1⁄4 inch thick. Line a 10-in. pie plate with the dough and trim the extra dough from the edges. Fill with quince cheese.
6. Roll remaining crust, cut into 1⁄2 inch wide strips them and make a lattice top. Strips can be flat or in a tubular roll shape (See Pic Below). Crimp and flute edges of the strips and pie if you want it to look more appealing (optional).
7. Bake the pasta frola on lower shelf of oven for about 40 minutes, or until crust is golden brown. Enjoy this great tart as a dessert or even as a snack..
Cookware Needed For This Recipe:
– Hand Beater
– 9 to 10 Inch Glass Pie Plate For Oven Baking
– Dough Roller
– Mixing Bowl
– Spatula Or Dough Scraper
Ingredients For One Pie
– 220 grams of room temperature unsalted butter
– 150gm of sugar
– 2 eggs
– 2 tsp. vanilla extract
– 2 tsp. lemon zest
– 380gm of self-rising flour
– 1 to 2 tbsp. warm milk
– 500gm of Quince preserves or Quince cheese