Pasta Frola de Dulce de Membrillo Quince Tart
Make a pretty Argentinian shortbread cookie crust tart filled with dulce de membrillo or quince paste. Read about how the recipe evolved.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2cups flour
- 1tablespoon baking powder
- ½teaspoon salt
- ½cup sugar
- 1stick butter (chilled)
- 1teaspoon vanilla
- 1egg
- 1egg yolk
- 2tablespoons milk
- 1cup dulce de membrillo (quince paste, homemade or store-bought)
- ¼cup pineapple preserves (optional)
- ¼cup seedless raspberry jam (optional)
Instructions
Step 1
Mix the dry ingredients (flour, salt, baking powder, and sugar) together in a medium bowl.Step 2
Cut the butter into pieces, and mix butter into dry ingredients using a pastry cutter or 2 knives, until well blended.Step 3
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.Step 4
Wrap dough in plastic wrap and chill for at least 30 minutes.Step 5
Add dulce de membrillo (and pineapple preserves and raspberry jam, if using) to a small pot, with 1 to 2 tablespoons of water.Step 6
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 slightly.Step 7
Preheat oven to 350 F. Butter a 9-inch tart pan with a removable bottom.Step 8
Roll out about 3/4 of the dough on a floured surface into 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.Step 9
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.Step 10
Brush the tart lightly with an egg wash (1 egg thinned with 1 tablespoon water), and bake until golden brown (about 30 minutes).Step 11
Sprinkle with confectioners' sugar if desired, or brush with an apricot glaze . Serve warm or at room temperature.