Pasta Frola de Dulce de Membrillo Quince Tart
An Argentinian shortbread tart features a dulce de membrillo or quince paste filling.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350°F and butter a 9-inch tart pan.
-
Combine flour, salt, baking powder, and sugar in a bowl.
-
Cut butter into pieces and blend into dry ingredients using a pastry cutter or knives until incorporated.
-
Stir in egg, egg yolk, and milk until dough forms; knead briefly. Adjust consistency with flour or milk if necessary.
-
Wrap dough and chill for at least 30 minutes.
-
Heat dulce de membrillo, optional preserves/jam, and 1-2 tablespoons of water in a small pot over low heat.
-
Stir frequently until smooth and spreadable; cool slightly.
-
Roll 3/4 of the dough to line the tart pan, then spread the cooled filling evenly over it.
-
Roll the remaining dough, cut into strips, and arrange in a lattice pattern over the tart.
-
Brush the tart with an egg wash (1 egg thinned with 1 tablespoon water) and bake for 30 minutes until golden brown.
-
Serve warm or at room temperature, optionally garnished with confectioners' sugar or apricot glaze.