Do you remember the Quince Cheese Recipe I showed to you before~? Well, here you have a dessert in which you can use it to have a wonderful afternoon~ My Owner loves red things, so he feels attracted towards the Quince Cheese~ ^^
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and quince paste filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine – its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies).
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Yield: 1 9-inch tart
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 stick butter, chilled
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 cup dulce de membrillo (quince paste), homemade or store-bought
- 1/4 cup pineapple preserves (optional)
- 1/4 cup seedless raspberry jam (optional)
- Mix the dry ingredients (flour, salt, baking powder, and sugar) together in a medium bowl.
- Cut the butter into pieces, and mix butter into dry ingredients using a pastry cutter or 2 knives, until well blended.
- Stir egg, egg yolk and milk together and add to flour mixture, blending gently with a fork until dough comes together. Knead a couple of times to just barely mix the dough, which should not be too crumbly nor too wet. If needed, add an extra tablespoon or so of flour or milk.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Add quince cheese (and pineapple preserves and raspberry jam, if using) to a small pot, with 1-2 tablespoons of water. Heat over low heat, stirring frequently, until mixture has melted enough to be smooth and have a spreadable consistency. (add a little more water if necessary). Remove from heat and let cool slighly.
- Preheat oven to 350 degrees. Butter a 9=unch tart pan with a removable bottom.
- Roll out about 3/4 of the dough on a floured surface in a circle large enough to line the bottom and sides of the tart pan. Place the dough in the pan. Spread the filling evenly over the dough.
- Roll the remaining dough into a circle, and cut thin strips of dough, using them to make a lattice pattern over the top of the tart.
- Brush the tart lightly with an egg wash (1 egg thinned with 1 tablespoon water), and bake until golden brown (about 30 minutes).
- Sprinkle with powdered sugar if desired, or brush with an apricot glaze. Serve warm or at room temperature.