Pastafrola: The Lattice-Topped Comfort of Latin America

Pastafrola is the kind of dessert that feels like a warm hug on a plate. A sweet, crumbly pastry crust filled with tangy jam and topped with a delicate lattice, it’s as charming as it is delicious. Found on countless tables across Argentina, Uruguay, and Paraguay, pastafrola is a dessert that screams tradition while inviting a bit of creative flair.

A Sweet Legacy with Italian Roots

The origins of pastafrola trace back to Italy, where “pasta frolla” refers to a shortcrust pastry used in many traditional desserts. Italian immigrants brought their love of this dessert to South America, where it quickly adapted to local tastes. Guava paste and dulce de membrillo (quince paste) replaced the marmalades and jams of its European counterpart, creating the uniquely Latin American version we know today.

In Argentina and Uruguay, it became a staple for teatime or merienda, that sacred pause in the day for a cup of mate and a bit of sweetness. The dish has become so beloved that it’s hard to imagine a family gathering or coffee shop without at least one pastafrola gracing the table.

Regional Twists and Variations

While the classic version of pastafrola is filled with quince paste, there’s plenty of room for experimentation. In Argentina, guava paste or dulce de leche are popular alternatives, each offering its own twist on sweetness. In Paraguay, some versions incorporate coconut for added texture and flavour, while others might feature fig jam or berry preserves.

Some modern bakers even spice things up with a hint of cinnamon or orange zest in the dough, giving the pastry a subtle aromatic lift. And let’s not forget the latticework on top—whether you go for a traditional criss-cross pattern or something more elaborate, it’s all about making the dessert as beautiful as it is tasty.

Drinks That Pair with Pastafrola

Pastafrola and mate are a match made in culinary heaven. The earthy, slightly bitter notes of mate perfectly balance the sweet and tangy flavours of the tart. For those who aren’t mate aficionados, a cup of black tea or a bold espresso works just as well, cutting through the richness of the pastry.

If you’re in the mood for something a bit more indulgent, a glass of dessert wine like a Moscato or a late-harvest Torrontés pairs beautifully. And for a refreshing non-caffeinated option, try serving pastafrola with a chilled hibiscus tea or a simple lemonade.

Foods That Complement the Tart

While pastafrola is perfectly lovely on its own, it pairs wonderfully with a variety of snacks and sides. A platter of fresh fruit, particularly berries or citrus slices, adds a refreshing contrast. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert into something truly decadent.

If you’re planning a full tea spread, include savoury treats like empanadas or small sandwiches to balance the sweetness. For a breakfast twist, serve pastafrola alongside fresh bread and a selection of spreads, letting everyone customise their plate.

The Pastry: Flaky, Buttery, and Essential

The crust of pastafrola is its foundation, and it’s worth getting right. Made with flour, butter, sugar, and eggs, the dough is sweet but not overly so, allowing the filling to take centre stage. The texture should be crumbly yet firm, holding its shape while providing a delicate bite.

Chilling the dough before rolling it out is essential for that perfect balance of flakiness and sturdiness. And don’t forget the lattice top—not just for aesthetics, it also helps distribute the filling’s flavour evenly with each bite.

The Filling: Tangy and Sweet Perfection

The classic filling of dulce de membrillo is what gives pastafrola its signature flavour. Quince paste is tangy, fruity, and just the right amount of sweet, creating a filling that contrasts beautifully with the buttery crust. If quince isn’t your thing, guava paste or berry jam make excellent substitutes, each adding their own unique twist.

To achieve the perfect texture, the paste is often thinned with a bit of water or citrus juice, making it easier to spread and ensuring every bite is luscious and smooth. The filling is then spread generously over the crust, ready to be topped with the lattice pastry.

A Recipe for Pastafrola

Ingredients:

For the pastry:

• 300g plain flour
• 150g unsalted butter, chilled and cubed
• 100g sugar
• 1 tsp baking powder
• 1 egg
• 1 tsp vanilla extract
• 2-3 tbsp cold milk

For the filling:

• 400g dulce de membrillo (quince paste)
• 2-3 tbsp water or citrus juice (optional)

Method:

Mix the flour, sugar, and baking powder in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the egg, vanilla extract, and milk, mixing until the dough comes together. Wrap in cling film and chill for 30 minutes.

Preheat your oven to 180°C (160°C fan). Roll out two-thirds of the pastry and line a tart tin. Mash the quince paste with a fork, thinning it with water or citrus juice if needed, then spread it evenly over the pastry base.

Roll out the remaining dough and cut into strips for the lattice. Lay the strips over the filling in a criss-cross pattern, pressing the edges to seal. Bake for 25-30 minutes, or until the pastry is golden and cooked through.

Let the tart cool before serving. Slice generously, brew your favourite drink, and enjoy this timeless taste of Latin America.