Recipe for Pasta Frola (quince pie)

Pasta Frola is, like many classic Argentinean recipes, Italian in origin. In Italy, the short-bread like dough (pasta frolla) is used in a variety of cakes and cookies; in Argentina it refers specifically to a cake with this crust, filled with quince jam or quince paste. (It can also be made using sweet-potato jam or your jam of choice.) Pasta Frola can be found in upscale bakeries and in everyone's mother's kitchen. It's universal, and part of it's beauty is its absolute simplicity. It's easy and fast, made with ingredients on hand at any time.

2 cup flour

1 cup sugar

1 teaspoon baking powder

1 stick butter, softened

3 egg yolks

2-3 tablespoons of milk

quince paste or quince jam (or the jam of your choice)

Pre-heat the oven to 350 degrees Fahrenheit. Butter and flour your pan-this recipe makes enough for a small square or rectangular pan, though the photos show small ramekins, which is also fine.

Mix together the flour, sugar and baking powder. Cut the butter in, mixing between your fingers to incorporate the flour mixture and the butter. Keep mixing until it's uniform and resembles coarse sand.

Add the egg and 2 tablespoons of the milk and mix together until you get a ball of dough that is uniform. It should not be too dry (crumbling apart) and should not be sticky.For better results if it is a bit sticky set on refrigerator for 20 minutes.

Roll out the dough onto a floured surface. The dough should be about half an inch think. Cut the dough and put it in to the pan. It should cover the bottom and go up on the sides only a little bit. Pat the dough down around the edges with the back of your fingers.

Take a few spoonfuls of quince jam and spread it over the dough in the pan. I have found that it's easier to mash the jam in a bowl with a fork so that it's easier to spread. Also, if using quince paste, you may need to add some warm water to soften the paste texture.And if you like to cook with red wine use it instead dont worry will evaporate.

Roll out the dough scraps and cut into strips with a pastry cutter or knife. Lay across the top of the jam and dough in a lattice (criss-cross) pattern.

Pop into the oven for a very short time-only about 20 minutes. It should be slightly browned on the top.