Argentine Pastafrola Tart

Pastafrola is a classic, traditional tart from the gastronomy of Argentina, Paraguay, and Uruguay, recognizable by its quince jam (membrillo) filling and its characteristic lattice crust on top.

It stands out for the balance between the sweetness of the quince jam and the crumbly texture of the crust, which made it one of the region’s most beloved homemade desserts.

Argentine Pastafrola Tart

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• Prep Time: 50 minutos
• Cook Time: 33 minutos
• Total Time: 1 hora 23 minutos
• Yield: 8 porciones
• Category: Dessert
• Cuisine: Argentine

Print Recipe

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Ingredients

• 150 g of butter, at room temperature (about 5.3 oz)
• 150 g of sugar (about 5.3 oz)
• 1 of egg
• 1 of egg yolk
• 1 teaspoon of vanilla extract
• to taste of lemon zest (optional)
• 350 g of self-rising flour (about 12.3 oz)
• 1 pinch of salt
• 500 g of quince jam (dulce de membrillo) (about 1.1 lb)
• 200 ml of water (to soften the quince jam) (about 3/4 cup)

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Instructions

1. Beat the butter, place the softened butter with the sugar in a bowl and beat until you get a light, smooth cream.
2. Add the liquids, add the egg, the egg yolk, the vanilla extract, and the lemon zest, mixing well.
3. Add the dry ingredients, add the self-rising flour and salt, combining first with a spatula and then with your hands, without overworking, just gently bringing it together.
4. Let it rest, wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Prepare the filling, mix the quince jam with the water and heat until it softens into a thick, creamy consistency.
6. Build the base, roll out two-thirds of the dough and line a tart pan, shaping the edges as well.
7. Fill, pour the quince filling over the base, spreading it evenly.
8. Form the lattice, roll out the remaining dough, cut it into strips, and arrange a lattice pattern over the filling.
9. Bake, bake in a moderate oven (180°C/350°F) for 30 to 35 minutes, until the crust is golden.
10. Cool and serve, let it cool to warm or fully cool before slicing and serving.

Tips for getting it right

• Don’t overwork the dough: gently combining the ingredients keeps it from turning tough after baking.
• Letting the dough rest in the fridge makes it much easier to roll out and to build the lattice.
• Heating the quince jam with a little water helps it soften and makes it easier to spread over the base.
• Let the pastafrola cool before slicing, so the portions come out clean.

Traditional variations

• Some families replace the quince jam with sweet potato jam (dulce de batata) for a different flavor.
• It’s also made with a touch of cinnamon in the dough, to add extra aroma.

How to serve

Pastafrola is served warm or cold, cut into portions, as a dessert or alongside mate.

It’s a classic of afternoon snacks and family gatherings in Argentina, Paraguay, and Uruguay.

Recommended sides

• Mate
• Coffee with milk
• Tea

Did you know?

Pastafrola is a dessert shared by the culinary traditions of Argentina, Paraguay, and Uruguay, each with its own filling variations.

The characteristic lattice crust on top isn’t just decorative: it lets the quince filling show through and bake evenly.