PASTA FROLA


The Best Pasta Frola with Orieta Products
 
INGREDIENTS
  • 100g unsalted butter, room temperature
  • 100g granulated sugar
  • 1 egg yolk
  • 1 whole egg
  • 200g self-rising flour
  • 1 tbsp vanilla essence
  • 250g quince or sweet potato paste
INSTRUCTIONS
For the Shortcrust
  1. In a bowl, whisk the butter and sugar together until well combined.
  2. Add the egg yolk, whole egg, and vanilla essence, and continue to whisk until you have a fluffy and pale white batter.
  3. With a spatula, gently fold in the flour, mixing patiently until it's uniform.
  4. Cover the bowl and place it in the fridge to chill for 30 minutes.
For the Assembly
  1. Preheat your oven to 180ºC (356ºF) and grease a 26-cm tart dish with non-stick spray.
  2. Place the quince or sweet potato paste in a bowl with ½ cup of water, and heat in the microwave for 30 seconds, or until softened.
  3. Mash it with a fork to achieve a more manageable consistency.
  4. Press ¾ of the shortcrust into the tart dish, creating a 1 cm thick layer.
  5. Spread the quince paste evenly over the crust.
  6. Roll the remaining 1/4 of the crust, cut into 1 cm strips, and arrange them over the paste in a criss-cross pattern. (Refer to the images for inspiration.)
  7. Bake for approximately 25 minutes or until the crust is golden brown.
Enjoy your homemade Pasta Frola!
Note It can be stored at room temperature for 4-5 days, or a bit longer if refrigerated.