Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator. Let it sit at room temperature for a few minutes before rolling.
DESSERT
Classic Uruguayan Pasta Frola with Quince Paste
Indulge in a beloved Uruguayan tradition with this exquisite Pasta Frola. A tender, buttery shortcrust pastry cradles a vibrant, sweet, and tangy quince paste filling, creating a dessert that's both comforting and elegant. The signature lattice top adds a charming, rustic appeal, making it an ideal companion for your afternoon coffee or tea.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
02
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg and vanilla extract, mixing until a dough forms. Do not overmix. Divide the dough into two portions, one slightly larger than the other. Wrap both in plastic wrap and chill for 30 minutes.
03
While the dough chills, prepare the quince paste filling. In a small saucepan, combine the quince paste and water over low heat. Stir frequently until the quince paste softens and becomes spreadable, about 5-7 minutes. Remove from heat and let cool slightly.
04
On a lightly floured surface, roll out the larger dough portion into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough.
05
Spread the cooled quince paste evenly over the pastry crust.
06
Roll out the remaining dough portion into a rectangle. Cut it into 1/2-inch wide strips. Arrange these strips in a lattice pattern over the quince paste filling. Press the ends of the strips onto the edge of the bottom crust to seal.
07
Bake the pasta frola in an oven preheated to 350°F/175°C for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely on a wire rack before serving.
About This Recipe
Indulge in a beloved Uruguayan tradition with this exquisite Pasta Frola. A tender, buttery shortcrust pastry cradles a vibrant, sweet, and tangy quince paste filling, creating a dessert that's both comforting and elegant. The signature lattice top adds a charming, rustic appeal, making it an ideal companion for your afternoon coffee or tea.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a shinier crust, brush the lattice strips with an egg wash (1 egg yolk mixed with 1 tablespoon water) before baking. Ensure the quince paste is spreadable but not too thin, as it can seep into the crust.
Easy Substitutions
If quince paste is unavailable, you can substitute it with a thick apricot jam or dulce de leche, though the flavor profile will change. For a gluten-free version, use a 1:1 gluten-free flour blend.
Storage & Reheating
Store Uruguayan Pasta Frola at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. It can also be frozen, tightly wrapped, for up to 1 month; thaw in the refrigerator before serving.
Serving Suggestions
Serve a slice of Uruguayan Pasta Frola with a cup of strong coffee or mate. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, enjoy it with fresh berries on the side.
Common Mistakes
1. Overworking the dough: This can lead to a tough, chewy crust instead of a tender, crumbly one. Mix just until the dough comes together. 2. Not chilling the dough: Chilling helps the butter solidify, preventing the crust from shrinking during baking and making it easier to handle. 3. Overfilling the tart: Too much filling can cause it to bubble over and burn. 4. Not cooling completely: Cutting the tart while warm can cause the filling to run and the crust to crumble. Allow it to set fully. 5. Uneven lattice strips: Take your time to cut even strips for a visually appealing top.
Frequently Asked Questions
What if my quince paste is too firm?
If your quince paste is very firm, you might need to add a little more water (1-2 tablespoons) and heat it gently until it reaches a spreadable consistency.
Can I use a different size tart pan?
A 9-inch tart pan is ideal for this recipe. If using a different size, adjust baking time accordingly; a smaller, deeper pan might need more time, while a larger, shallower one might need less.
MORE TO KNOW
Pasta Frola is a beloved dessert across Uruguay and Argentina, often enjoyed during mate time or as an afternoon treat. The key to a perfect pasta frola lies in a tender, crumbly crust and a rich, flavorful filling. Using cold butter and not overworking the dough are crucial for achieving the desired texture. The quince paste, known as dulce de membrillo, provides a unique sweet-tart balance that is characteristic of this traditional recipe.
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