Pasta Frola: The Argentine Quince Tart Recipe
A buttery lattice crust and a sweet quince centre. The Argentine tart that lives on every cafe counter, made at home.
By Daniel MellicovskyBaker and owner, Melly's Cookiebar
Pasta frola is the lattice tart you will find on every cafe counter in Argentina: a sweet, buttery crust filled with quince paste and topped with thin strips of the same dough in a criss-cross pattern. It is traditionally made with dulce de membrillo, though dulce de batata is just as common. Both are on our shelves at Melly's Cookiebar in Amsterdam.
What you need
- 300g flour
- 150g butter, softened
- 100g sugar
- 1 egg plus 1 yolk
- 1 teaspoon baking powder
- 400g dulce de membrillo (or dulce de batata)
- A splash of water to loosen the filling
How to make it
- Rub the butter into the flour, sugar and baking powder, then work in the egg and yolk to a soft dough. Rest it in the fridge for thirty minutes.
- Warm the membrillo with a splash of water until spreadable, then let it cool a little.
- Press two thirds of the dough into a tart tin and spread the quince filling over the base.
- Roll the rest of the dough, cut it into strips and lay them in a lattice across the top.
- Bake at 180C for about 30 minutes, until the crust is golden. Cool before slicing.
Pasta frola keeps for days and is even better with a coffee or a round of yerba mate. Pick up the filling and the rest of our Argentine pantry in Amsterdam, or have it shipped across the Netherlands.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
