Pasta frola is a classic Argentine quince tart with roots in Italian baking. A tender shortcrust pastry is brightened with orange zest, filled with thick quince paste, and finished with a simple lattice top. The result showcases quince’s unique apple‑pear flavor in an elegant, easy-to-make tart.
Pasta frola is widely enjoyed in Argentina and neighboring countries such as Uruguay and Paraguay. Its name and dough trace back to Italy’s pasta frolla—an essential shortcrust used in many jam tarts. The Argentine version most commonly uses quince paste (dulce de membrillo), but variations may include guava paste, sweet potato paste, jam, or dulce de leche. The traditional presentation features a neat lattice of dough strips over the fruit filling, similar in appearance to a Linzer-style tart but without nuts.
Ingredients
See the recipe card below for exact quantities. Key components include:
- Unsalted butter – allows precise control of salt in the dough.
- Orange zest – adds a bright citrus aroma that lifts the pastry.
- Baking powder – used here to give the shortcrust a slightly lighter, tender texture than an unleavened pastry.
- Eggs – room temperature eggs help the dough come together; chilling the separated yolk briefly makes separation easier.
- Quince paste – the dense, fragrant filling. If you can’t find quince paste, a thick jam or other fruit paste will work.
- Orange juice – a small amount helps loosen and reconstitute the quince paste to a jam-like consistency.
- Orange marmalade – brushed on the baked crust to help the shredded coconut adhere and to echo the tart’s citrus notes.
- Finely shredded unsweetened coconut – used to decorate the tart border.
Instructions
Follow these steps to make a classic pasta frola with quince paste.
1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined. Add the orange zest and mix briefly.
2. Add the flour, salt, and baking powder. Mix on low until the mixture resembles fine sand, scraping the bowl to ensure even distribution.
3. Add the egg and egg yolk, mixing only until the dough comes together. Avoid overmixing.
4. Shape the dough into a rectangle and divide it into two pieces: about two-thirds and one-third of the total. Flatten each into a disc, wrap, and chill briefly.
5. Roll the larger disc between parchment to about 1/8″ thickness. Transfer it to a tart pan, pressing the dough into the sides and folding any overhang inward to create a sturdy rim. Chill the shell for at least 30 minutes.
6. Trim excess dough with a knife held parallel to the work surface so the tart has a clean edge.
7. Chop the quince paste into small cubes and place in a saucepan with the orange juice. Warm gently over low heat, stirring and mashing the cubes until the mixture becomes a smooth, thick jam. Remove from heat and cool to room temperature.
8. When the filling is cool, spread it evenly into the chilled tart shell and smooth the surface with an offset spatula or the back of a spoon.
9. Roll out the smaller dough disc between parchment, chill briefly, then cut into long ½” strips to make the lattice.
10. Lay half the strips across the filling in one direction, spaced about ½” apart, and seal the edges. Trim overhangs. Rotate the tart 90° and weave or place the remaining strips perpendicular to form the lattice. Trim the edges and chill the assembled tart for 10 minutes.
11. Bake at 350°F (177°C) for 40–45 minutes, until the crust is golden. Check at 30 minutes; if the edges brown too quickly, cover them with foil or a pie shield.
12. Cool the tart on a rack. Once slightly cooled, brush the crust with a thin layer of orange marmalade and press finely shredded coconut onto the border for decoration. Allow the tart to cool completely before slicing, or serve slightly warm if preferred.
Variations
Ideas to adapt the filling:
- Different jams: Swap quince paste for thick strawberry, raspberry, guava, or pineapple jam for a different fruit profile.
- Dulce de leche: In Argentina, dulce de leche is a popular filling. Use one standard can (about 14 oz) or homemade dulce de leche to fill the tart.
Equipment
Tart pan: A 9–10 inch tart pan with a removable base makes assembly and serving easier.
Pie shield or foil: Useful for preventing the crust edge from over-browning.
Sharp knife or ruler: For cutting even lattice strips; a multi-wheel pastry cutter can speed this step if you have one.
Storage
Store: Keep the tart in an airtight container at room temperature for up to 3 days.
Freeze: Wrap portions well and freeze in an airtight container for up to 3 months. Thaw before serving.
Recipe Tips
- Make sure the quince filling is cool before adding it to the unbaked shell so the butter in the dough stays firm.
- Chill dough thoroughly before cutting lattice strips and again after cutting to keep strips from getting too soft while assembling.
- Chill the fully assembled tart for at least 10 minutes before baking to help the crust hold its shape.
Frequently asked questions
Quince is a firm, aromatic fruit that resembles a pear or apple. Raw quince are hard and astringent, but when cooked they become sweet and tender and often turn a pinkish hue. Quince is commonly processed into marmalades, jams, jellies, or a thick paste (dulce de membrillo) used as a tart filling.
They are closely related. The Argentine name is pasta frola, derived from Italian pasta frolla (shortcrust pastry). In some countries, including Greece, the name transformed to pasta flora, but both refer to jam-filled tarts with a similar pastry and lattice top.
📖 Recipe
Pasta Frola (Quince Tart)
INGREDIENTS
Pasta Frola Dough
- 170 g unsalted butter (room temperature)
- 100 g granulated sugar
- Zest of 1 orange
- 300 g all‑purpose flour
- ½ tsp kosher salt
- 1 tsp baking powder
- 1 large egg
- 1 large egg yolk
Quince Paste Filling
- 500 g quince paste
- 4 Tbsp orange juice
Decoration
- 1 Tbsp orange marmalade (or another jam)
- 3 Tbsp unsweetened shredded coconut
INSTRUCTIONS
Pasta Frola Dough
- Beat butter and sugar until combined, add orange zest and mix.
- Add flour, salt, and baking powder; mix until mixture looks like fine sand.
- Add egg and yolk; mix briefly until dough comes together. Do not overmix.
- Form a rectangle, divide into two portions (⅔ and ⅓), flatten into discs and chill.
- Roll out the larger disc, fit into a tart pan, fold the overhang inward for a thicker edge, and chill 30 minutes.
Quince Paste Filling
- Cube the quince paste and warm with orange juice over low heat, stirring until smooth and jam-like. Cool to room temperature.
Tart Assembly
- Preheat oven to 350°F (177°C). Place a sheet pan on the middle rack.
- Trim the chilled tart shell edge and return to the refrigerator.
- Roll, chill, and cut the smaller disc into ½” strips for the lattice.
- Spread cooled quince filling into the crust, arrange lattice strips, trim edges, and chill 10 minutes.
- Bake 40–45 minutes until golden; cover edges if they brown too quickly.
- Cool on a rack, brush the crust with marmalade, and press shredded coconut onto the border. Cool completely before slicing.