An Argentine pastafrola in a baking tray
Pasta frola (Greek: Πάστα Φλώρα), is a type of sweet tart common to Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it was considered a morning dessert.
The name of the dish comes from the Italian word for shortcrust pastry, and is similar to the Crostata native to that country. The spread of the dish within Argentina and Uruguay is connected to extensive Italian immigration to the region. Other similar European dishes include the Austrian Linzer torte and Swiss tarts with a spiced-fruit filling.
The dish is served as an afternoon dessert (merienda) or with mate (a South American drink), but may be eaten at any time of the day.
The ingredients for the dish are: