1. Prepare the Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Add the eggs and vanilla extract (or lemon zest) and mix until the dough comes together. Avoid overworking the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling
In a small saucepan over low heat, melt the quince paste with the water or orange juice, stirring until it forms a smooth, spreadable consistency.
3. Assemble the Pasta Frola
Preheat your oven to 180°C (350°F) and grease a tart pan (around 9-10 inches in diameter).
Divide the dough into two portions: 2/3 for the base and 1/3 for the lattice top.
Roll out the larger portion of dough on a floured surface and line the tart pan, trimming the edges.
Spread the softened quince paste evenly over the crust.
Roll out the remaining dough and cut it into strips (about 1 cm wide). Arrange the strips over the filling in a lattice pattern.
4. Bake
Bake for 30-35 minutes or until the crust is golden brown.
Let it cool completely before serving.
Serving Suggestions
Serve at room temperature with a cup of coffee or tea.
Sprinkle with powdered sugar for extra sweetness if desired.
Enjoy your delicious Quince Pasta Frola! 🍮✨
