Tuesday, August 7, 2007

Pastafrola

Pastafrola is a typical Argentine tart found all over the country. It's usually made with Dulce de Membrillo (quince paste) or Dulce de Batata (it's sweet potato sister). Dulces served with cheese are a classic desert but I like Pastafrola even better. My friend Diego doesn't like sweets very much but loves this tart. His wife Mavi does a great version of his mum's old recipe. It's a little lighter on the bottom in comparison to the delicious looking pie type version on Pip in the city but not as cakey as many that you see on street stalls around here.
So, in the next episode of "family recipes I've been given" I give you the Reservato family Pastafrola:


Ingredients:

150g Margarine or butter
100g sugar
1 egg
1 yolk
1 teaspoon vanilla
300g self raising flour (sifted)
Dulce de Membrillo (250g or more)

Method
Mix together margarine and sugar into a paste. Add the eggs and vanilla and combine.
Rub in flour until you form a crumbly mixture. Spread 2/3 of this into a wide pan (a pizza pan works well) and press into form lightly.
Form a spreadable mixture by mashing the quince paste with a couple of spoons of boiling water and spread over tart crust.
Form remaining pastry into strips and decorate top of tart with a lattice pattern.
Bake in a moderate oven (180 degrees C) for 20 minutes or until lightly browned. Cool in tin before cutting into squares.

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