Pastafrola is a beloved Argentine tart that features a delicate shortcrust pastry base filled with sweet quince paste (dulce de membrillo) and topped with an elegant lattice pattern. This classic dessert perfectly balances the buttery pastry with the intense fruity sweetness of the filling.

The origins of Pastafrola can be traced back to Italian immigrants who brought their pastry-making traditions to Argentina. The name comes from the Italian 'pasta frolla', meaning shortcrust pastry, though the Argentine version has evolved to become distinctly its own with the use of local ingredients like quince paste.

Making Pastafrola starts with preparing a tender shortcrust pastry using flour, butter, eggs, and vanilla. The dough is divided, with most forming the base and sides of the tart, while the remainder is rolled into strips for the characteristic lattice top. The quince paste is softened and spread evenly over the base before the lattice is carefully arranged on top, creating a beautiful diamond pattern.

While quince paste is the traditional filling, many bakers experiment with other fruit preserves like sweet potato paste (dulce de batata) or guava paste. Some versions include ground almonds in the pastry for extra texture, or a hint of lemon zest to brighten the flavors.

In Argentina, Pastafrola is commonly served as a dessert or enjoyed during merienda (afternoon tea). It's often accompanied by mate or coffee, and you'll find it in most bakeries and cafes across the country. Many families have their own cherished recipe passed down through generations.

While this dessert is undeniably delicious, it's quite rich in sugar and carbohydrates due to the sweet filling and buttery crust. Those watching their sugar intake might want to enjoy smaller portions. However, quince is naturally high in fiber and vitamin C, offering some nutritional benefits alongside the indulgence.