Pastafrola de Membrillo with Citrus Zest

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 30 minutes (plus 45 minutes chilling)
• Cook Time: 35 to 40 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 tsp baking powder; 1/2 tsp fine sea salt
• 1/2 tsp finely grated lemon zest
• 1 cup (225 g) unsalted butter, cold, cubed
• 1 large egg + 1 large egg yolk; 1 tsp vanilla; 1–2 tbsp ice-cold milk
• 500 g (about 18 oz) quince paste (dulce de membrillo)
• 2–3 tbsp water; 1 tbsp orange zest; 1 tsp lemon zest
• 1 egg + 1 tsp milk (egg wash); 1 tbsp coarse sugar (optional)
• 2 tbsp apricot jam for glazing (optional)

Do This

• 1. Heat oven to 350°F (175°C). Butter a 9-inch (23 cm) tart pan.
• 2. Pulse flour, sugar, baking powder, salt, lemon zest. Cut in cold butter. Add egg, yolk, vanilla; drizzle milk until dough clumps.
• 3. Split dough 2/3 and 1/3; flatten disks; chill 45 minutes.
• 4. Warm quince paste with water over low heat until spreadable; stir in orange and lemon zest; cool to lukewarm.
• 5. Roll larger disk to line pan; spread quince filling evenly.
• 6. Roll remaining dough; cut 1/2-inch strips; weave lattice; brush with egg wash; sprinkle coarse sugar.
• 7. Bake 35–40 minutes until deep golden. Cool 20 minutes; glaze with warmed apricot jam if using.

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Why You’ll Love This Recipe

• Buttery, tender shortcrust with a delicate crumb that slices cleanly.
• Velvety quince paste brightened with fresh orange and lemon zest.
• Classic lattice top bakes up burnished and beautiful for a bakery-quality finish.
• Make-ahead friendly: dough and filling can be prepped in advance.

Grocery List

• Produce: 1 lemon, 1 orange
• Dairy: Unsalted butter (225 g), 3 large eggs, milk (a few tablespoons for dough and wash)
• Pantry: All-purpose flour, granulated sugar, baking powder, fine sea salt, vanilla extract, quince paste (dulce de membrillo, 500 g), apricot jam (optional), coarse sugar (optional)

Full Ingredients

For the Shortcrust

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp finely grated lemon zest
• 1 cup (225 g) unsalted butter, cold, cut into 1/2-inch cubes
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1–2 tbsp ice-cold milk (as needed to bring dough together)

For the Quince Filling

• 500 g (about 18 oz) quince paste (dulce de membrillo), cut into chunks
• 2–3 tbsp water (to loosen the paste)
• 1 tbsp finely grated orange zest
• 1 tsp finely grated lemon zest

For Assembly & Finish

• 1 large egg beaten with 1 tsp milk (egg wash)
• 1 tbsp coarse sugar for sprinkling (optional)
• 2 tbsp apricot jam warmed with 1 tsp water for glazing (optional)
• Unsalted butter for greasing the pan

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 9-inch (23 cm) tart pan with a removable bottom (or a 9-inch pie dish). Set aside.

Step 2: Make the shortcrust

In a large bowl (or food processor), whisk together the flour, sugar, baking powder, salt, and lemon zest. Cut in the cold butter with a pastry cutter or by pulsing until the mixture looks like coarse sand with pea-sized bits of butter. Add the egg, egg yolk, and vanilla. Mix or pulse just until the dough starts to clump. If it seems dry, drizzle in 1–2 tablespoons of ice-cold milk—only enough so it holds together when pinched. Do not overwork; you want a tender, crumbly crust.

Step 3: Chill the dough

Turn the dough onto a work surface and bring it together. Divide into two pieces: one about 2/3 of the dough for the base and 1/3 for the lattice. Flatten each into a disk, wrap, and refrigerate for 45 minutes to firm up.

Step 4: Prepare the quince filling

Place the quince paste and 2–3 tablespoons of water in a small saucepan over low heat. Cook, stirring often with a spatula, until the paste softens into a spreadable, glossy mixture, 3–5 minutes. Stir in the orange zest and lemon zest. Remove from heat and let cool until just warm; this makes spreading easier without melting the dough.

Step 5: Roll and line the base

On a lightly floured surface, roll the larger dough disk into a 12-inch (30 cm) round, about 1/8 inch (3 mm) thick. Gently ease it into the prepared pan, pressing into the flutes. Trim excess, patching any tears. Prick the base all over with a fork and return the pan to the fridge for 10 minutes to relax the dough.

Step 6: Fill and lattice

Spread the quince filling evenly over the chilled base. Roll the remaining dough into a rectangle about 1/8 inch (3 mm) thick. Using a knife or pastry wheel, cut 10–12 strips about 1/2 inch (1.3 cm) wide. Lay 5–6 strips across the tart, then weave the remaining strips perpendicular to form a lattice. Trim and press edges to seal. Brush the lattice and exposed crust with egg wash and, if you like, sprinkle with coarse sugar.

Step 7: Bake, cool, and finish

Bake until the crust is burnished golden and the filling looks slightly puffed, 35–40 minutes. Cool on a rack for at least 20 minutes before unmolding. For a soft sheen, warm apricot jam with 1 teaspoon water and brush lightly over the lattice while the tart is still warm. Slice and serve at room temperature.

Pro Tips

• Keep everything cold: cold butter and chilled dough make a crumbly, tender crust.
• Warm the quince paste gently—just enough to make it spreadable without turning runny.
• Chill the lined pan and the lattice strips briefly before assembly if the kitchen is warm; this helps the lattice hold its shape.
• Use a fluted tart pan with a removable bottom for clean edges and easy unmolding.
• For the neatest slices, let the tart cool to room temperature before cutting with a sharp, serrated knife.

Variations

• Guava version: Swap quince paste for guava paste (goiabada) for a tropical twist.
• Cinnamon-citrus: Add 1/2 tsp ground cinnamon to the filling along with the zests.
• Half-and-half: Use half quince paste and half sweet potato paste (dulce de batata) for a classic Argentine combo.

Storage & Make-Ahead

The baked tart keeps, covered at room temperature, for up to 2 days or refrigerated for up to 4 days. Rewarm slices at 300°F (150°C) for 8–10 minutes to refresh the crust. The dough can be refrigerated for 3 days or frozen (well-wrapped) for up to 2 months; thaw overnight in the fridge. You can also assemble the tart up to the lattice stage, chill uncovered for 30 minutes, then cover and refrigerate up to 24 hours before baking.

Nutrition (per serving)

Approximate values per slice (1/10 tart): 480 calories; 21 g fat; 70 g carbohydrates; 6 g protein; 1 g fiber; 40 g sugars; 230 mg sodium.