Pastafrola
Pasta frola (Greek: πάστα φρώλα),[1] is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece.[2][3] It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg.[4] Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam.[1] The covering of the tart is a thin-striped lattice which displays the filling beneath in square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
The name of the dish comes from pasta frolla, Italian for shortcrust pastry, and is similar to the Italian crostata. Italian immigrants brought it to Argentina and Uruguay.[5] Similar dishes include the Austrian Linzer torte and Swiss tarts with a spiced-fruit filling.[6]
The dish is served as an afternoon dessert (merienda) or with mate (a South American drink), but may be eaten at any time of the day.[6]
Ingredients
The ingredients for the dish are:[7][8]
- Flour
- Egg
- Sugar
- Butter or margarine
- Jam filling (most common are quince, sweet potato jam, dulce de leche, guava, or strawberry)
- Lemon zest
- Vanilla extract
References
- Πάστα φλώρα (in Greek). Argiro. Retrieved on 2019-04-25.
- ¡A merendar una pastafrola!. (in Spanish). Ella. Retrieved on 2015-03-23.
- Πάστα φρόλα: έτσι λέγεται στην πραγματικότητα η πάστα…φλώρα (in Greek). INews.gr (2011-04-02). Retrieved on 2015-03-23.
- pastaflora (in Spanish). Diccionario de la lengua española (22.ª edición), Real Academia Española (2001).
- Pasta Frola de Dulce de Membrillo - Quince Tart. About. Retrieved on 2015-03-23.
- Pastafrola y sus ancestros (in Spanish). La Nación (2002-07-14). Retrieved on 2015-03-23.
- Greek jam tart (Pasta flora). All Recipes. Retrieved on 2015-03-23.
- Romero, Javier (2014-09-22). Pastafrola, receta Argentina (in Spanish). Cocina Familiar. Retrieved on 2015-03-23.