Pastafrola

Pasta frola is a cherished sweet tart savored in Argentina, Paraguay, Uruguay, Egypt, and Greece. This delightful dessert features a shortcrust pastry made from flour, sugar, and eggs, filled with a variety of delectable jams such as quince paste, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry. The tart is distinctive for its lattice top, which allows the vibrant filling to peek through in charming squares. Typically, it is baked in a round shape.

The name "Pasta frola" originates from the Italian term for shortcrust pastry, and it closely resembles the Italian Crostata. The dessert's popularity in Argentina and Uruguay can be attributed to Italian immigrants who brought their culinary traditions with them. Other European counterparts include the Austrian Linzer torte and Swiss spiced-fruit tarts.

In South America, Pasta frola is often enjoyed as an afternoon treat, particularly with a cup of mate, a traditional beverage. However, it is versatile enough to be savored at any time of the day.

To make Pasta frola, you'll need flour, eggs, sugar, butter or margarine, and your choice of jam filling—whether it's quince, sweet potato, dulce de leche, guava, or strawberry. A touch of lemon zest and vanilla extract enhances the flavor.

Whether you're enjoying it as a morning delight in Greece or a sweet afternoon indulgence in Argentina, Pasta frola is a delicious way to experience a blend of cultures in every bite.