Quince Tart (Pasta Frola)

Name: Quince Tart (Pasta Frola)
Total time: 7200 s
Yield: 10-inch pie
Cuisine: American
Ingredients: 275 grams all-purpose flour; 100 grams sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon lemon zest (1 lemon); 120 grams butter, cold; 1/4 cup vodka (plain or citron); 1/2 teaspoon vanilla extract; 500 grams quince paste; Finely shredded coconut (optional); 1 egg, for egg wash

Ricardo @tallcook

Manhattan, New York, United States

My mother used to make quince tart frequently when I was growing up in Buenos Aires.The vodka will evaporate in the oven but will help moisten the dough just enough to slow the development of gluten that could render a hard crust.

#GoldenApron23 #pie #membrillo #sweet #dessert

Ricardo @tallcook

Manhattan, New York, United States

#GoldenApron23 #pie #membrillo #sweet #dessert

Saved

Ingredients

2 hours

10-inch pie

275 gramsall-purpose flour
100 gramssugar
1/2 teaspoonbaking powder
1/4 teaspoonsalt
1 teaspoonlemon zest (1 lemon)
120 gramsbutter, cold
1/4 cupvodka (plain or citron)
1/2 teaspoonvanilla extract
500 gramsquince paste
Finely shredded coconut (optional)
1egg, for egg wash

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Steps

2 hours

1

Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.
2

Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).
3

Combine vodka and vanilla in a small bowl.
4

Incorporate vodka mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).
5

Form a thick disc, wrap in plastic and refrigerate for an hour.
6

Grease and lightly flour a 10-inch pan. Set aside.
7

Meanwhile, in a bowl mix quince paste and 3 or 4 tablespoons of hot water with a fork, until paste is smooth and spreadable. Set aside.
8

Take dough out of the fridge, cut 2/3 and put the other 1/3 back in the fridge. It's easier to work with this dough when it's cold.
9

Roll dough into a circle of roughly an inch wider than the pan. Place on pan.
10

Cut the extra dough and add to the 1/3 dough in the fridge. Put pan in the fridge for 10 mins.
11

Remove pan from fridge. Spread quince paste on dough. If desired, sprinkle some shredded coconut over the quince.
12

Preheat conventional oven to 375 degrees F (or convection oven to 350 degrees F).
13

Take remaining dough out of the fridge, roll into an oblong shape of 1/8-inch thickness and cut 1/2-inch-wide strips. Work quickly so dough stays cool. I like to work on a sheet that has been in the refrigerator.
14

Make a lattice.
15

Cut the overhanging strips. Beat the other egg and brush the lattice. Bake for 30 mins. The remaining dough makes a tasty cookie when baked for 10 minutes next to the tart.
16

Let cool. Serve at room temperature. Or refrigerate to slice better.