The quince paste I used was found in a Try the World box I was sent to review. Get your own Try The World box here:
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I've seen this spelled Pasta Frola, Pasta Frolla, Pastafrola. The person that sent me this recipe calls it Pasta Frola, Try the World subscription box website calls it Pasta Frola. I call it Pasta Frola. You are welcome to spell this anyway your little heart desires :)
Recipe courtesy of Rebeca from Argentina
2 cups (250 g) flour
1/2 cup (120 g) butter
1 cup (200g) sugar
2 teaspoons (5g) of baking powder
1 egg
2 teaspoons (10ml) of milk
lemon zest of 1 lemon
About 9oz (250 g) (more or less) dulce de membrillo
1/4 water
Put the flour in a large bowl and add the 1/2 cup of butter. Cut the butter into the flour using a butter knife or pastry blender until it resembles coarse crumbs.
Add the sugar, baking powder and the lemon zest and stir together.
Beat the egg with the milk in a small bowl or cup and then pour into the bowl with the dry ingredients.
Stir with a spoon and then use your hands to bring the dough together into a ball.
Set this aside to rest while you prepare the filling.
Place the dulce de membrillo and water into a medium sized pot over low heat. Heat and break the quince paste up stirring until smooth. Add 1-2 tbsp (15-30ml) of water if it gets to dry.
Set aside.
Divide the dough ball into two pieces ( 2/3 and 1/3)
Take the larger piece and press it into the bottom and up the sides of greased pie or tart pan. I used a 9" pie plate.
Pour filling onto crust.
Take the other 1/3 of dough and roll it out to 1/4" thickness and cut into strips.
Lay the strips in a lattice pattern over the filling.
Bake at 350F (176C)for about 30-40 minutes until golden brown.
**NOTE*** it is recommended that you brush the top crust of the pie just as it comes out of the oven with marmalade, apricot jam or honey. I brushed mine with a bit of honey but didn't video tape that part.
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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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