Quince tart

Name: Quince tart (Pastafrola de membrillo)
Cuisine: Italian
Ingredients: 1 egg yolk; 1 egg; 400 g/14 oz/3½ cups self-raising (self-rising) flour; 5 ml/1 tsp vanilla extract; 400 g/14 oz/1¾ cups quince jelly (membrillo), cut into small cubes, or the same quantity of apple purée or dulce de leche; 400 g/14 oz/1¾ cups quince jelly (membrillo), cut into small cubes, or the same quantity of apple purée or dulce de leche; 400 g/14 oz/1¾ cups quince jelly (membrillo), cut into small cubes, or the same quantity of apple purée or dulce de leche; 400 g/14 oz/1¾ cups quince jelly (membrillo), cut into small cubes, or the same quantity of apple purée or dulce de leche; 200 g/7 oz/1 cup caster (superfine) sugar; 200 g/7 oz/scant 1 cup butter, softened

Pastafrola de membrillo

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Pastafrola, like many classic Argentinian recipes, is Italian in origin. In Italy this shortbread-like pastry features in a range of desserts and bakes, but in Argentina it is only used to make this delicious tart filled with quince preserve or sometimes with sweet-potato jam.

Ingredients

200 g/7 oz/1 cup caster (superfine) sugar
200

Americas
Europe
Italy
Argentina
Pie
Dessert
Vegetarian

Method

Put the sugar and butter in a large bowl and beat together with a wooden spoon until smooth and creamy. Beat the egg, yolk and vanilla together. Add to the creamed mixture a little at a time, beating well between each addition and adding a teaspoonful of the flour if it starts to curdle.