Argentinian Pastafrola

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling: For the filling:
• 1 cup (300g) quince paste or other fruit preserves 1 cup (300g) quince paste or other fruit preserves
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• For the topping: For the topping:
• 1 egg yolk, beaten 1 egg yolk, beaten
• Granulated sugar, for sprinkling Granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 50g (30g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a tart pan.
2. 2.
   In a large bowl, whisk together the flour, sugar, baking powder, and salt for the crust.
3. 3.
   Add the cold butter to the flour mixture and use your fingertips or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
4. 4.
   In a small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour mixture and mix until the dough comes together.
5. 5.
   Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for 30 minutes.
6. 6.
   Roll out the larger portion of dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and press it gently into the bottom and sides.
7. 7.
   Spread the quince paste or fruit preserves evenly over the dough. Sprinkle the lemon juice over the filling.
8. 8.
   Roll out the remaining dough and cut it into strips or shapes to create a lattice pattern on top of the filling.
9. 9.
   Brush the lattice with the beaten egg yolk and sprinkle with granulated sugar.
10. 10.
    Bake the tart for 30-35 minutes, or until the crust is golden brown.
11. 11.
    Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Quince paste — If you can't find quince paste, you can substitute it with other fruit preserves such as peach or plum. Ensure the preserves have a thick consistency to prevent the tart from becoming too runny.

Tips & Tricks

• For a more pronounced citrus flavor, add the zest of one lemon to the crust dough.
• To achieve a flakier crust, freeze the cubed butter for 15 minutes before incorporating it into the flour mixture.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Serve the tart at room temperature or slightly warmed for the best texture and flavor.
• Dust the finished tart with powdered sugar before serving for an elegant touch.

Serving advice

Serve slices of Argentinian Pastafrola on individual dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Present the Argentinian Pastafrola on a decorative serving platter or cake stand. Garnish the tart with fresh mint leaves or edible flowers to add a pop of color and enhance its visual appeal.