Pastafrola combines rich butter pastry with a layer of quince jam for a sweet Argentinian dessert.
|2 cups (260g)||all-purpose flour|
|½ cup (60g)||cornstarch|
|1 tbsp. (13g)||baking powder|
|⅔ cup (150g)||Plugrá® Premium Butter, unsalted, softened|
|¾ cup (150g)||sugar|
|3 lg. (51g)||egg yolks|
|1 tsp. (5g)||finely grated orange zest|
|12 oz. jar (340g)||quince jelly or jam or jelly of your choice|
Combine and sift the flour, cornstarch, and baking powder; set aside.
Cream the butter, sugar, egg yolks, and orange zest in the bowl of an electric mixer on medium-low speed until well blended.
Reduce speed to low and add the flour mixture. Mix until the flour is fully incorporated, and a dough has formed. Transfer the dough to a lightly floured counter and knead a few times to form a ball. Divided in 2 with 1 piece being slightly larger than the other. Flatten each piece of dough into a 1-inch thick disk, cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Roll out the larger piece of dough between 2 pieces of parchment paper. Remove the top piece invert the dough onto a 10-inch tart the pan and use it to line the pan. Remove the top piece of parchment; set aside. Roll the remaining dough as for the first piece. Remove the top parchment and carefully cut the dough into strips that are about 1-inch wide. Freeze the dough for 15 minutes.
Microwave the jelly in a microwave safe bowl on HIGH for 30 seconds or until it has softened to an easily spreadable consistency. Stir in a few teaspoons of water, if needed. Spread the jelly onto the bottom layer of tart dough.
Lay the strips of chilled dough over the jelly layer in a crisscross pattern, cutting them to the size of the tart pan; press to smooth.
Bake for 30 minutes or until the crust is browned and cooked through. Allow to cool before serving.