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