Pasta Frola (Guava Torte)
Pasta Frola is a delightful Argentine pastry featuring a buttery crust filled with sweet guava jelly, topped with a lattice or decorative crust. Its balanced sweetness and flaky texture make it perfect for teatime or special gatherings, offering a nostalgic taste of Latin American bakery traditions.
Ingredients
Instructions
- Sift together the flour and baking powder.
- Add the margarine or butter to the dry ingredients and blend with a pastry blender until crumbly.
- Mix in the beaten eggs and milk until the dough comes together.
- Set aside 1/4 of the dough for the top crust.
- Roll out 3/4 of the dough into a circle to fit your baking pan.
- Spread the guava jelly evenly over the rolled-out dough.
- Crumble or roll out the remaining dough to cover the top of the tart or cut into strips for a lattice pattern.
- Bake in a preheated oven at 350°F (175°C) until golden brown, about 20-25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with cream cheese. If guava jelly is hard to find, you can use other fruit preserves like apricot or raspberry. Make sure to chill the dough before rolling it out for easier handling, and to prevent it from becoming too soft during baking.
Serving Suggestions
Serve the Pasta Frola warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful meal, serve it alongside a light salad or enjoy it as a dessert after Grandma Pandolfi's Famous Spaghetti And Eggplant.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week, but allow it to come to room temperature before serving. Reheat slices in a microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Frola (Guava Torte) contains roughly 1144 calories, with 6g protein, 60g carbohydrates, and 100g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1389mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of jelly for this recipe?
Absolutely! While guava jelly is traditional, feel free to substitute with other fruity options like strawberry or raspberry jelly. Just keep in mind that the flavor will change accordingly, but it can be a fun way to customize the tart to your taste.
How do I know when the Pasta Frola is done baking?
The Pasta Frola is done when the top crust is golden brown and you can see the jelly bubbling slightly at the edges. A toothpick inserted into the crust should come out clean. Keep an eye on it towards the end of the baking time to avoid over-browning.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, let it sit at room temperature for about 15-20 minutes before rolling it out, making it easier to work with.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).