Argentine · Easy
Pasta Frola Bars
A bar-shaped take on Argentine quince tart, with a tender short dough and a simple lattice top.
- Prep
- 25 mins
- Cook
- 35 mins
- Total
- 120 mins
- Servings
- 12
Total includes 20 minutes chilling and 40 minutes cooling.
About this recipe
These bars adapt pasta frola, an Argentine lattice tart, to an 8-inch square pan. A tender lemon-scented dough forms both the base and the lattice, while quince paste is loosened with a little water so it spreads without pulling at the crust. Cooling fully is part of the method: warm filling will not cut into clean squares.
For another Argentine dessert sized for an 8-inch square pan, chocotorta layers chocolate biscuits with dulce de leche and cream cheese, with no baking required.
Why this method works
- Rubbing cold butter into the flour limits gluten development and produces a tender, short crust.
- Chilling firms the dough so the base presses neatly into the pan and the lattice strips are easier to move.
- Softening dense quince paste over low heat makes an even layer without adding enough water to soak the crust.
Ingredient notes
- Quince paste
- Look for firm membrillo sold in blocks or cans. Quince jam is softer and will produce a different filling layer.
- Cold unsalted butter
- Keep it cold while rubbing it into the flour; softened butter makes the dough greasier and harder to handle.
- Milk
- Add it only if the dough will not hold when pressed. Too much liquid makes the crust firm rather than tender.
Simple Home Dish
Pasta Frola Bars
- Prep
- 25 mins
- Cook
- 35 mins
- Total
- 120 mins
- Servings
- 12
Total includes 20 minutes chilling and 40 minutes cooling.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1–2 tablespoons milk, as needed
- 12 oz quince paste (membrillo), diced
- 2 tablespoons water
Instructions
- Mix flour, sugar, baking powder, and salt. Rub in butter until the mixture looks like coarse crumbs. Add egg, vanilla, and zest; mix until clumps form, adding milk 1 tablespoon at a time only if dry.
- Press dough together without kneading. Wrap and chill for 20 minutes. Heat the oven to 350°F and line an 8-inch square pan with parchment.
- Warm quince paste with water in a small saucepan over low heat, stirring until spreadable. Let cool slightly. Press three-quarters of the dough evenly into the pan and spread the filling over it.
- Roll the remaining dough between parchment sheets to about 1/8 inch thick. Cut into strips and arrange a loose lattice over the filling; patch breaks with your fingers.
- Bake for 30–35 minutes until the dough is golden. Cool in the pan for at least 40 minutes before lifting and cutting into 12 bars.
Step-by-step notes
- Stop mixing when the dough forms moist clumps; kneading it smooth develops more gluten than this crust needs.
- Cool the softened quince until warm rather than hot before spreading it over the base.
- Roll the lattice between parchment, then chill it briefly if the strips become too soft to lift.
Cooking tips
Make ahead
Prepare the dough up to 2 days ahead and refrigerate it tightly wrapped. The finished bars also hold well overnight, so they can be baked and cooled the day before serving.
Storage & reheating
Keep cooled bars covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze between parchment layers for up to 2 months.
Variations
Use guava paste in place of quince paste and soften it the same way. Thick jam gives a softer, less traditional filling.
Keep cooking
Frequently asked questions
Is pasta frola a pasta dish?
No. Here, pasta refers to the pastry dough. This version turns the familiar quince-filled tart into squares that fit a standard US baking pan.
What can replace quince paste?
Guava paste can be softened and used in the same way. A thick fruit preserve will work structurally, but it produces a softer and less traditional filling.
Why did the lattice strips break?
The dough may be too cold and brittle or too warm and soft. Let very cold dough stand for a few minutes; chill sticky dough between parchment before cutting the strips.