Traditional Quince Pastafrola
A classic artisanal tart from Rioplatense pastry, consisting of a sweet shortcrust dough and a dense quince jam filling, decorated with a signature lattice pattern.
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70 min
Medium
Rioplatense (Argentina/Uruguay)
8 servings
The story behind
Pastafrola is an essential element of afternoon tea in Argentina and Uruguay. In the image, the tart features a perfectly golden and symmetrical lattice crust that reveals the intense reddish color of the quince jam. Its fluted edges and brittle crust texture suggest a comforting homemade flavor, perfect for pairing with coffee or mate.
Instructions
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1Mix the flour with sugar and butter until a sandy texture forms.
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2Add the eggs and vanilla without over-kneading; let the dough rest in the fridge for 30 minutes.
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3Roll out 3/4 of the dough and place it in a tart pan.
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4Spread the softened quince jam over the base.
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5Use the remaining dough to create the lattice strips as seen in the photo.
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6Bake at 180°C (350°F) for 40 minutes until the crust is golden brown.
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