Step-by-Step Guide to Prepare Perfect Quince Tart (Pasta Frola)

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Favorite Quince Tart (Pasta Frola). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Quince Tart (Pasta Frola), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quince Tart (Pasta Frola) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Quince Tart (Pasta Frola) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Quince Tart (Pasta Frola) estimated approx 2 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Quince Tart (Pasta Frola) using 11 ingredients and 16 steps. Here is how you can achieve it.

My mother used to make quince tart frequently when I was growing up in Buenos Aires. I learned how to make this version from her. The vodka will evaporate in the oven but will help moisten the dough just enough to prevent overdevelopment of gluten that could render the crust a bit hard. #tart #pie #quince #membrillo #frola #dessert #sweet

Ingredients and spices that need to be Get to make Quince Tart (Pasta Frola):

1. 275 grams all-purpose flour
2. 100 grams sugar
3. 1/2 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1 teaspoon lemon zest (1 lemon)
6. 120 grams butter, cold
7. 2 eggs
8. 1 tablespoon vodka, plain or citron (or milk)
9. 1/2 teaspoon vanilla extract
10. 500 grams quince paste
11. Shredded coconut (optional)

Instructions to make to make Quince Tart (Pasta Frola)

1. Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.
2. Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).
3. Beat 1 egg, vodka and vanilla in a small bowl.
4. Incorporate egg mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).
5. Form a thick disc, wrap in plastic and refrigerate for an hour.
6. Grease and lightly flour a 10-inch pan. Set aside.
7. Meanwhile, in a bowl mix quince paste and 3 or 4 tablespoons of hot water with a fork, until paste is smooth and spreadable. Set aside.
8. Take dough out of the fridge, cut 2/3 and put the other 1/3 back in the fridge. It’s easier to work with this dough when it’s cold.
9. Roll dough into a circle of roughly an inch wider than the pan. Place on pan.
10. Cut the extra dough and add to the 1/3 dough in the fridge. Put pan in the fridge for 10 mins.
11. Remove pan from fridge. Spread quince paste on dough. If desired, sprinkle some shredded coconut over the quince.
12. Preheat conventional oven to 375 degrees F (or convection oven to 350 degrees F).
13. Take remaining dough out of the fridge, roll into an oblong shape of 1/8-inch thickness and cut 1/2-inch-wide strips. Work quickly so dough stays cool. I like to work on a sheet that has been in the refrigerator.
14. Make a lattice.
15. Cut the overhanging strips. Beat the other egg and paint with it the lattice. Bake for 30 mins. The remaining dough makes a tasty cookie when baked for 10 minutes next to the tart.
16. Let cool. Serve at room temperature.

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