Pastafrola (Argentinian Quince Jam Tart)
A buttery sweet pastry tart filled with quince paste and topped with a lattice, found in every Argentinian bakery.
- Time1 hr 30
- LevelMedium
- Costabout £0.54 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the butter into the flour, sugar, baking powder and lemon zest until it looks like breadcrumbs. Mix in the whole egg and yolks to form a soft dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll out two thirds of the dough and line a 23 cm loose bottomed tart tin, pressing into the edges. Prick the base.
- 3
Warm the quince paste, water and lemon juice in a pan over a low heat for 4 minutes, mashing until spreadable. Cool slightly, then spread over the base.
4 min - 4
Roll out the remaining dough and cut into 1.5 cm strips. Lay them across the tart in a lattice and trim the edges.
- 5
Bake for 40 minutes, until the pastry is golden and crisp.
40 min - 6
Cool in the tin before slicing. Keeps well for 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.