One of my favorite things about my job is researching different cuisines from around the world for themed events. Lately, I’ve been learning about Argentinian dishes, and one food keeps coming up over and over—quince. Argentina is one of the world’s top producers of quince, and many describe the fruit as similar in texture and appearance to an apple or pear, but usually bright yellow when fully ripe. Unlike, pears and apples, quinces are rarely eaten raw because they are too hard and sour. Because this produce is high in pectin, it is often used to make jams and jellies. Commercially, quince is produced into a sweet/tart, sticky, hard paste known as dulce de membrillo. This paste is then used in sandwiches and tarts, like the pastafrola recipe below.

 

Yield: 1 (9-10”) tart or 8-10 individual tarts

 

1 cup sugar

1 stick + 6 tablespoons salted butter, room temperature

1 teaspoon good quality vanilla

1 egg + 1 egg yolk, room temperature

3 cups all purpose flour

1 egg + 1 tablespoon water, for egg wash

2 cups (15-16 ounces) quince jam / paste (dulce de membrillo or membrillo casero)*

2-3 tablespoons water

 

 

Mix the sugar and butter together with a hand mixer until creamy. Add the vanilla, egg, and egg yolk. Continue to mix with a hand mixer until smooth. Using a spoon, incorporate the flour and salt, a little at a time, being careful not to handle or overwork the dough too much. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

 

Place the quince paste into a medium bowl. Add the water and mash with a fork until you have a smooth paste.

 

Separate the dough into 2 pieces: ¾ for the crust and ¼ to make the strips for the lattice topping. Roll out the larger portion of dough to about ¼” thickness. Lightly coat a pie dish or tart pan with cooking spray or butter, and press the dough into the dish. Spoon the quince paste into the crust. Roll out the second piece of dough and cut into long strips with a knife or pizza cutter. Add the dough strips to the top of the tart in the classic lattice pattern or have fun making your own design.

 

In a small bowl, mix the egg with the water. Brush the crust with a little of the egg wash, and bake at 350°F for 20-30 minutes, until crust is golden brown. Let cool for 10-15 minutes before serving.