A sweet tart to fall in love with

9 months ago

Pasta Frola

No, this Argentinian dessert doesn’t have pasta in it. Though, it was created from the time of great Italian immigration to Argentina when the latter brought in their cuisine. Somewhat similar to an Italian crostata with its familiar lattice work, a pastafrola or pasta frola is made indigenous in Argentina by using local ingredients like dulce de leche, quince jam, sweet potato jam, strawberry jam, and in this case, guava jam.



Makes 6-8 servings


2 cups Flour

½ cup Sugar

1 Tbsp Baking powder

½ tsp Salt

½ cup Butter, chilled

1 Egg, slightly beaten

1  Egg yolk

2 Tbsps Milk

1 cup Quince jam (membrillo) or guava jam

Egg wash (1 egg + 1 Tbsp milk or water)

Confectioner’s sugar, for garnish

Apricot jam, to glaze


  1. Mix the flour, sugar, baking powder, and salt together in a medium bowl. Set aside.
  2. Mix butter into the flour mixture using a pastry cutter or two knives, until well-blended.
  3. Stir beaten 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. Add an extra tablespoon of flour or milk, if needed.
  4. Wrap dough in plastic wrap and chill for at least 30 minutes to relax the dough and make it easier to roll out.
  5. Add jam to a small pot with water. Warm over low heat, stirring frequently, until mixture has melted enough to be smooth and has a spreadable consistency. Remove from heat and set aside to cool.
  6. Using a rolling pin, roll out about ¾ of the dough on a floured surface in a circle large enough to line the bottom and sides of a greased 8-inch tart pan. Press the dough into the pan, cutting off the excess dough. Spread the filling evenly over the dough.
  7. Roll the excess dough into a thin circle and cut it into thin dough strips so you can form a lattice pattern over the top of the tart. Make the strips longer than the diameter of the pan so there is enough dough to work with when making the lattice topping.
  8. Brush the tart lightly with egg wash and bake in a preheated 350°F oven until golden brown, about 30 minutes. Dust top with confectioners’ sugar if desired, or brush with apricot jam while still warm. Serve warm or at room temperature.


Recipe by Marian Blazes

Photographed by Miguel Abesamis of Studio 100


Take delight with these delicious South American desserts:

Papitas De Leche


Turron De Vino

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