Pasta Frola {Quince Tart}

🧂 Ingredients

• 3 ½ cups all-purpose flour
• ¾ cups sugar
• 1 teaspoon baking powder
• 1 pinch salt
• ¾ cup butter

  (1 ½ sticks - unsalted, cubed and chilled)
• 2 large egg yolks
• 1 large egg
• 1 orange zested

  (reserve the juice for the quince filling)
• 1 teaspoon vanilla extract
• 14 oz quince paste

  (cubed)
• 3 tablespoon orange juice

  (reserved from zesting)
• 10 oz Dulce de Leche

  (½ cup or about ¾ths of a 13.4 oz can)
• 1 large egg
• 1 tablespoon water
• 1 tablespoon apricot preserves
• powdered sugar or shredded coconut

  (optional garnish)

Instructions

• 1 In the bowl of a food processor, or a large mixing bowl, combine the dry
  ingredients including all-purpose flour, sugar, baking powder, and salt.
• 2 Pulse or whisk the dry ingredients together then add the cold, cubed butter.
• 3 Pulse briefly until the butter is a fine, pea-sized crumble. Use a pastry
  cutter, or a set of butter knives in crisscrossed motion, if making the crust by
  hand.
• 4 Add the wet ingredients including egg yolks, egg, vanilla extract, and orange
  zest.
• 5 Combine just enough so that the ingredients are thoroughly incorporated.
• 6 If needed, add small amounts of cold water (or milk) to bring the pastry dough
  together but not enough that it gets a wet consistency.
• 7 Gather the shortcrust dough together and form into a disc. Wrap in plastic cling
  film and refrigerate to chill for 30 minutes while you make the quince filling.
• 8 Cut the quince paste into cubed chunks.
• 9 Add the cubed quince, orange juice, and dulce de leche to a heavy bottom
  saucepan.
• 10 Heat the quince mixture over a low heat setting. stirring frequently using a
  spatula.
• 11 Use your spatula to help break up the cubed quince until the mixture is smooth
  and free of lumps. Remove from heat.
• 12 Preheat your oven and a baking sheet to 350 degrees F (175 degrees C).
• 13 Portion the chilled dough into a ⅔rd portion and a remaining ⅓rd portion for the
  lattice strips.
• 14 Set the second portion aside and roll the first portion out on a lightly floured
  surface until about ¼ inch in thickness.
• 15 Roll the rolled dough up onto your rolling pin to transfer over your tart pan.
  Slide it up and over gently letting the pastry fall into and fill the tart pan.
• 16 Press the dough down into the tart pan gently, filling the fluted edges if your
  pan has them. Roll the rolling pin over the top of the tart pan to trim the
  excess. Use the excess to patch and fill any holes or thin spots if needed.
• 17 Dock the bottom crust using a fork to puncture the dough.
• 18 Pour the cooled quince filling into your prepared tart pan and smooth the top of
  the filling.
• 19 Roll out the remaining shortcrust pastry dough until about ¼ inch thickness and
  cut into thin strips. Arrange the strips in a lattice pattern over the quince
  filling. Seal the strips at the crust edges.
• 20 In a small bowl mix the egg and water, then brush onto the lattice strips before
  baking.
• 21 Place the assembled pasta frola onto your preheated baking sheet. Bake at 350
  degrees F (175 degrees F) centered on the middle oven rack for 40-45 minutes.
  The crust should be a light golden brown and the quince filling should be set
  when done. Mini pasta frolas should take approximately 20 minutes to bake.
• 22 In a small bowl combine the apricot preserves with a drizzle of warm water, then
  brush onto the baked lattice strips.
• 23 Transfer the baked pasta frola to a wire cooling rack. Your tart can be served
  while slightly warm or at room temperature. Garnish with sifted confectioners
  sugar or shredded coconut.

Nutrition Info