Pasta Frola Recipe

Prepare dry ingredients

Whisk together 3 cups all-purpose flour, 0.75 cup granulated sugar, 1 tsp baking powder and 0.25 tsp salt in a large bowl until evenly distributed.

Cut in butter

Cut 12 tbs (1.5 sticks / 170 g) cold unsalted butter into small cubes. Using a pastry cutter, two forks or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine wet ingredients

In a separate small bowl, whisk together 3 egg yolks, 1 whole egg, 1 tsp vanilla extract, 1 tbsp lemon zest and 2 tbs cold water until smooth.

Form dough

Make a well in the center of the flour-butter mixture and pour in the egg mixture. Gently fold with a spatula until dough comes together. If dough is too dry, add up to 1 additional tablespoon cold water, 1 tsp at a time. Do not overwork—the dough should be pliable but not sticky.

Chill dough

Divide dough into two portions: about two-thirds for the base and one-third for the lattice/top. Flatten each portion into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days). Chilling relaxes the gluten and firms the butter.

Prepare filling

If using firm dulce de membrillo (quince paste), cut it into small cubes and place in a small saucepan with 2 tbs water. Warm gently over low heat, stirring and mashing until smooth and spreadable. If using a thick jam (apricot or plum), heat gently with the water to loosen to a spreadable consistency. Remove from heat and let cool slightly so it is warm but not hot.

Preheat oven and prepare pan

Preheat oven to 350°F (175°C). Butter or line a 9-inch (23 cm) tart pan with removable bottom or a 9-inch pie dish.

Roll out base

Remove the larger dough disk from the refrigerator. Lightly flour a work surface and roll the dough to about 1/8-inch (3 mm) thickness, large enough to line the 9-inch pan with a slight overhang. Transfer dough to the pan, gently pressing into the sides and trimming any excess, leaving a clean edge. Use the trimmed dough to help form lattice strips as needed.

Fill

Spread the warm (not hot) quince paste or jam evenly over the dough-lined pan, leaving a small rim (about 1/4 inch) around the edge so the lattice can adhere.

Form lattice/top

Take the reserved smaller dough disk and roll to about 1/8-inch thickness. Cut into 3/4-inch to 1-inch (2–2.5 cm) strips with a knife or pizza cutter. Arrange half the strips parallel across the tart at even spacing. Fold back alternating strips and place a perpendicular strip, then unfold to create a woven lattice. Alternatively, arrange strips in a simple cross-hatch. Trim ends and press the strip ends into the rim to secure. You can also form decorative edge shapes if desired.

Egg wash

Whisk together 1 egg and 1 tbsp milk. Brush the lattice and rim lightly with the egg wash to give a golden shine when baked.

Bake

Bake in the preheated 350°F (175°C) oven for 30–40 minutes, or until the crust is golden brown and the filling is bubbling slightly. Rotate the pan halfway through for even browning if your oven has hot spots.

Cool and finish

Remove the tart from the oven and let it cool on a rack for at least 1 hour. Cooling allows the filling to set so clean slices can be cut. Once cooled, optionally dust lightly with 1 tbsp powdered sugar before serving.