Vida Recetas Editorial
The pasta frola is one of the most beloved tarts in Argentina and Uruguay, and this version with leavening flour makes it even easier. Also known as pastafrolla in Italian, this tart of Italian origin is characterized by its crumbly dough and quince paste filling, though you can use sweet potato or dulce de leche. This recipe is ideal for beginners because it requires no kneading or long resting times, only a chill in the fridge to make the dough manageable. The result is an artisan tart with a tender dough that melts in your mouth and a sweet, aromatic filling. Perfect for an afternoon snack, paired with coffee or mate. If you are looking for an easy and delicious tart, this is your choice.
Prep
60 min
Cook
30 min
Servings
10
Calories
237 kcal
Cream butter and sugar
Add lemon zest
The egg and the essence. Integrate
The leavening flour
Form a tender bun without kneading. I do it with the same spatula. There is a soft dough left eye do not add more flour
Wrap in film and refrigerate for at least 2 hours.
Sprinkle table and dough with flour
With the 3/4 pieces of dough, roll out and line a mold of 26 or 28 cm in diameter.
Put the sweet quince on top. Before stepping on it, I put it in the microwave for 1 minute.
Make the trellis with the remaining dough. I stretch the dough and cut the strips with a blade. Paint with beaten egg. Watch only the strips not the edge.
Bake in a 190° oven for approximately 25 minutes. It depends on each oven.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 30 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
