Pastafrola

Step by step

1. 1

   In a bowl, add room-temperature butter and the sugar. Beat until creamy.

   
2. 2

   Add vanilla extract and one egg, and mix again until combined.

   
3. 3

   Add the flour and baking powder, preferably through a sifter. Beat until fully combined.

   
4. 4

   Turn out onto the counter and finish bringing it together with your hands, kneading as little as possible.

   
5. 5

   Wrap in plastic wrap and refrigerate for an hour.

   
6. 6

   Cut the quince paste into cubes, put it in a bowl with water and then microwave it to melt it.

   
7. 7

   In another bowl, add an egg, milk, salt and sugar. Beat.

   
8. 8

   Unwrap the dough, break it apart and bring it back together, kneading as little as possible.

   
9. 9

   Place the dough in the pan, making sure it covers the whole bottom (to learn the easiest ways to do this, I recommend watching the video).

   
10. 10

    Pour all the quince paste into the tart.

    
11. 11

    Roll out the remaining dough with a rolling pin, remembering to add flour both underneath and on top so it doesn't stick.

    
12. 12

    Cut into strips and lay them over the pastafrola.

    
13. 13

    Brush with the egg wash (the egg, milk, salt and sugar mixture).

    
14. 14

    Bake at 180°C (350°F) for about 30 minutes.