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Overview

Pasta Frola

Pasta Frolla, Pastafrola, Argentine Quince Tart

This pasta frola recipe is the Argentine tea-time classic: a buttery shortcrust pressed into a tart tin, spread thick with dulce de membrillo (quince paste), and finished with the lattice strips that let the ruby filling show through. The dough is enriched with egg and citrus zest, so it bakes tender rather than crumbly, and the tart slices cleanly once it cools. One serving is about 120 g, one slice of eight.

Pasta frola comes from the Italian pasta frolla — shortcrust pastry — carried to Argentina by Italian immigrants, where it met dulce de membrillo, the quince paste Argentina produces in large quantities. The lattice top is the giveaway: strips of the same dough laid in diamonds over the filling. Unlike rogel, which stacks many thin layers around dulce de leche, and chocotorta, which is a no-bake stack of chocolate biscuits, pasta frola is a single baked tart with a fruit filling, and it is the one Argentine bakeries sell by the slice for afternoon tea.

Pairs well with: Serve at room temperature with mate or coffee, and a slice of soft cheese if you like it the Argentine way.

Provenance

Argentina flag Argentina

Argentine Tea Table

Latin America & Caribbean

Time Dedication

1h 5m

30m prep • 35m cook

Batch Yield

8 Servings

477 kcal per serving

1 serving ≈ 120 g

Technical Skill

Intermediate

Medium (Baked)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon tea, mate circles, birthdays, bakery mornings Cost: Low — about $1–2 per serving at home
Tags: Egg Sweet Vegetarian Baked
A whole pasta frola — a golden lattice tart with glossy quince filling

Argentine Tea Table

Photo: Chicovirtual79, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Good pasta frola has a pale-gold, tender crust, a thick layer of quince paste that holds its shape when sliced, and a neat lattice — never soggy underneath or burnt at the edges.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 5m
P

Prep Stage: Rub, Mix, Chill

30 Mins • Bowl, Tin & Rolling Pin

Rub the cold butter into the sifted flour until it looks like breadcrumbs, then mix in the sugar, egg, yolk, zests and vanilla until a soft dough forms. Press two-thirds into the tin later; the rest is for the lattice. The dough needs 30 minutes in the fridge, so start it first.

Maestro Tip: Keep the butter cold and work fast — warm butter makes a greasy, tough crust.

  1. 1

    Make the shortcrust dough

    10 minutes Cold ingredients — butter at 4°C (40°F)

    Sift the flour (300 g) with the baking powder (4 g) and salt (2 g) into a bowl. Rub in the cold butter (150 g) until the mix looks like breadcrumbs. Stir in the sugar (100 g), then add the beaten egg (50 g), yolk (17 g), lemon zest (5 g), orange zest (5 g) and vanilla (5 g), and mix just until a soft dough comes together.

    Stop mixing as soon as the dough holds together — overworked dough bakes tough.

    Done when: Soft dough that holds together when pressed, not sticky.

  2. 2

    Chill the dough

    30 minutes Chilled at 4°C (40°F)

    Divide the dough into two pieces, about two-thirds and one-third. Flatten each into a disc, wrap in cling film and chill in the fridge for 30 minutes. Cold dough rolls cleanly and holds the lattice shape in the oven.

    If the dough is still soft after 30 minutes, give it another 10 — warm dough tears when rolled.

    Done when: Dough firm to the touch but still pliable.

  3. 3

    Soften the quince and line the tin

    10 minutes Low heat 95°C (203°F)

    Put the quince paste (400 g) in a small pan with 2 tablespoons of water and warm over low heat, mashing with a fork until it turns into a thick, spreadable paste. Roll out the larger dough disc and press it into a greased 24 cm tart tin, trimming the edges. Spread the warm quince paste evenly over the base.

    Warm quince spreads like jam; cold quince tears the base when you try to spread it.

    Done when: Base evenly lined, quince spread to the edges in a smooth layer.

  4. 4

    Build the lattice and bake

    35 minutes 180°C (350°F)

    Roll out the smaller dough disc and cut it into strips about 1.5 cm wide. Lay them across the tart in a diamond lattice, pressing the ends onto the rim. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes, until the crust is pale gold and the quince bubbles gently at the edges.

    If the lattice browns too fast, cover the tart loosely with foil for the last 10 minutes.

    Done when: Crust pale gold, lattice set, quince glossy and bubbling at the edges.

  5. 5

    Cool and slice

    15 minutes Cool to room temperature, about 20°C (68°F)

    Cool the tart in the tin for 15 minutes, then lift it out onto a rack and cool completely before slicing. Warm quince paste runs; cool quince paste slices clean into 8 pieces.

    A hot knife wiped clean between cuts gives the neatest slices.

    Done when: Tart fully cool, slices holding their shape with a clean lattice on top.

Finishing Touches & Plating

Slice the cooled tart into 8 pieces and serve at room temperature with mate or coffee.

Nutritional Physiology & Benefits

Nutrition

Energy

477

kcal / serving

Protein

5g

Complete AA

Carbs

77g

Complex

Fats

17g

Healthy

Per serving (8 servings · 1 serving ≈ 120 g)
Energy477 kcal
Protein5 g
Carbohydrates77 g
Fat17 g
Fibre1.6 g
Sugar37.2 g
Sodium178 mg
Per 100g
Energy397 kcal
Protein4.5 g
Carbohydrates63.8 g
Fat14 g
Fibre1.3 g
Sugar31 g
Sodium148 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C from the quince paste and citrus zest, and small amounts of calcium and iron from the egg and flour. Nutrition values are estimated.

Real fruit filling

The quince paste is real fruit cooked with sugar, and it brings fibre and vitamin C to a slice of tart.

Steady afternoon energy

One slice carries about 477 kcal, mostly from the crust and the fruit filling — a filling snack with a cup of mate.

Baked at home, simply

Flour, butter, egg, sugar and quince paste — a short, honest ingredient list with nothing you cannot pronounce.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Mate

Bitter mate is the classic Argentine partner — its bitterness balances the sweet quince filling perfectly.

Black coffee

A strong black coffee cuts through the buttery crust and makes the tart taste less sweet.

Sides

Soft cheese

A slice of soft cheese next to the tart is the Argentine queso y dulce tradition — salty cheese against sweet quince.

More Pairings

Vanilla ice cream

A warm slice with cold vanilla ice cream turns the tea-time tart into a proper dessert.

Fresh fruit salad

Light, juicy fruit on the side keeps the plate from feeling too rich after a buttery slice.

Complete menu

Pasta frola with mate or black coffee and a slice of soft cheese is the classic Argentine afternoon tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting the tart warm

Warm quince paste is soft and runs, so slices fall apart. Let the tart cool completely before cutting. This is general information, not medical advice.

Overworking the dough

Mixing the dough too long develops the gluten and bakes a tough, hard crust instead of a tender one. Mix just until it comes together. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sweet snack as written; one slice with mate or coffee is a full afternoon treat.
  • ChildrenChildren usually love this tart, but it is sweet — one slice is enough, and the quince paste is sticky, so watch small children.
  • ElderlyThe crust is soft and easy to chew, and the tart is best at room temperature.
  • Pregnant womenFully baked and fine in a small portion; the sugar is high, so keep to one slice and ask your clinician.
  • Breastfeeding womenA sweet treat that fits into a varied diet in a small portion; keep the sugar in mind and ask your clinician if unsure.
  • AthletesAbout 477 kcal a slice makes a solid energy snack; pair it with protein rather than eating it alone before training.
  • Weight gainOne slice with a milky coffee is an easy way to add energy in the afternoon.
  • Weight lossAt about 477 kcal and 37.2 g of sugar a slice, this is a treat, not an everyday snack — share the tart and keep your slice small.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne slice carries about 76.5 g of carbohydrate and 37.2 g of sugar, mostly from the quince paste and the crust. Keep to one small slice and ask your clinician about portion size.
  • High blood pressureSodium is about 178 mg a slice, mostly from the baking powder and salt. That is modest for a baked treat, but ask your clinician.
  • Kidney diseaseThe tart is low in potassium and protein, which some kidney diets need to watch in the other direction. Keep portions moderate and ask your clinician.
  • GoutThere is no meat in this tart, so purines are low. It is a good choice for a gout-friendly table, but ask your clinician.
  • Stomach issuesThe sweet, buttery crust can feel heavy on a sensitive stomach. A small slice with tea is usually better tolerated; ask your clinician if unsure.
  • Cardiovascular diseaseThe fat is mostly saturated fat from butter, about 16.8 g per slice. Keep to one slice and ask your clinician.
  • Fatty liverOne slice carries about 37.2 g of sugar, so it is a treat rather than a daily food for fatty liver. Keep portions small and ask your clinician.
  • Food allergiesContains gluten (wheat), egg and milk (butter). Anyone with a wheat, egg or milk allergy should not eat it; ask your clinician.
  • Special therapeutic dietsThe tart does not fit gluten-free, egg-free or dairy-free diets as written. Ask your clinician or dietitian before including it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store covered at room temperature or in the fridge.
In the fridge
Keeps 2 days at room temperature, or 5 days in the fridge at 4°C (40°F) or below.
In the freezer
Freezes well for up to 2 months, whole or in slices, well wrapped. Thaw at room temperature.
How to reheat
Warm slices in an oven at 160°C (320°F) for 8 minutes until just warm; do not microwave, or the crust turns soft.
Freezing recommended
Yes — it freezes well, whole or in slices.
Signs it has spoiled
Sour smell, mould on the filling, or a rancid butter smell — discard if any appear.

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