Pasta frola is a classic recipe from Italian pastry, but thanks to immigration in the 20th century, it became a staple of Río de la Plata cuisine. This version features dulce de leche, a quintessential ingredient in Argentine cooking, making it flavorful, aromatic, and iconic. Perfect for sharing with family and friends!
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Sift the flour and baking powder into a large bowl. Create a well in the center and add the butter, cut into pieces, at room temperature.
Using a fork, work the butter into the flour to form a crumbly dough, gradually adding the sugar as you mix.
Add the eggs one at a time, incorporating all the ingredients with the fork. Once the dough starts to come together, use your hands to shape it into a ball without overworking it.
Wrap the dough ball in plastic wrap and refrigerate for about 30 minutes.
Grease and lightly flour a round tart pan or a rectangular baking dish.
Remove the dough from the refrigerator and roll it out to fit the size of your pan. Use a rolling pin to transfer the dough to the pan. Trim the edges and gather the scraps to form another ball of dough for the lattice topping.
Fill the base with the dulce de leche, spreading it evenly.
Cut the reserved dough into 1 cm (½ inch) strips and arrange them in a lattice pattern over the dulce de leche.
Brush the lattice with beaten egg yolk. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the crust is cooked and the top is golden brown.
Allow the pasta frola to cool before removing it from the pan.
Be careful not to overwork the dough to avoid a tough texture after baking.
Refrigerating the dough helps it firm up and makes it easier to roll out.
Use pastry-style dulce de leche for a thicker consistency that holds well in the tart.
Brush the lattice with egg yolk for a shiny, golden finish.
Serve with shredded coconut for an extra touch of flavor and presentation.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly. Opt for pastry-style dulce de leche for a thicker consistency.
What can I use instead of lemon zest?
You can substitute lemon zest with orange zest or vanilla extract for a different flavor profile.
Can I make this dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before using.
What type of pan is best for pasta frola?
A round tart pan or rectangular baking dish works well. Ensure it is greased and lightly floured for easy removal.
How do I store leftover pasta frola?
Store leftover pasta frola in an airtight container at room temperature for up to 3 days.
