Pasta Frola: Argentine Jam Tart with Lattice Top
Pasta frola is a beloved Argentine pastry tart that combines buttery, tender shortcrust dough with sweet jam filling and a distinctive woven lattice top. What sets this version apart is the two-disc method—a larger base and smaller lattice layer—that creates structural integrity and visual appeal without requiring pre-baking or blind baking. The filling options range from simple jam to fresh fruit compotes, offering flexibility for seasonal variation. The crumb is delicate yet sturdy, with bright citrus zest or vanilla notes threading through the dough. This is an accessible project for home bakers comfortable with basic pastry work; the dough requires minimal fuss and no specialized skills. Serve it for afternoon tea, as dessert after a casual weeknight dinner, or at gatherings where a homemade tart impresses without fussiness. The combination of crisp pastry edges, jammy center, and geometric lattice makes it distinctly Argentine while remaining universally appealing.
Ingredients
- 2 ⅓ cup all-purpose flour, unsiftedwhole wheat flour0.9:1grain
texture becomes denser
- 1 teaspoon baking powder
- 1 pinch salt, generous
- 9 tbsp unsalted butter
- ½ cup granulated sugar
- 1 lemon, orange zest or vanilla extract, zest or extract
- 2 egg
- 1 lb jam or preserves, any flavor, or half jar plus fresh or canned fruitfresh fruit compote or dulce de lechevariablefilling
changes flavor profile
Instructions
- 1
Mix flour, baking powder, and salt in a bowl.
- 2
In another bowl, cream butter and sugar until pale and fluffy, about 3 minutes on medium-high speed. Add lemon or orange zest or vanilla extract and mix.
- 3
Add eggs and beat until fully incorporated. On low speed, add flour mixture and mix until dough just comes together.
- 4
Shape dough into two discs, one about one-third and one about two-thirds of the total. Refrigerate both for 1 hour.
- 5
Preheat oven to 350°F.
- 6
On a floured surface, roll the larger disc to fit your tart pan (9" diameter used here), line the pan bottom and sides. Pour jam filling and smooth the surface. Add sliced fruit if desired.
- 7
Roll the smaller disc and cut into strips. Arrange in a lattice pattern over the filling.
- 8
Bake until the edges are golden, 30-40 minutes.
- 9
Cool before serving.
Tips
Chill dough discs for the full hour before rolling; cold dough is less likely to shrink during baking and rolls more smoothly without cracking.
When weaving the lattice, work quickly on a cool surface and keep strips cold; warm dough becomes sticky and difficult to handle.
For a more defined crust, brush the lattice with a beaten egg wash before baking, though the recipe does not specify this step.
Good to Know
Covered tart keeps 2-3 days at room temperature.
Dough discs can be refrigerated up to 2 days before rolling and baking. Assemble and bake when ready.
Serve at room temperature or slightly warm with coffee, tea, or mate. Works well as an afternoon snack or after-dinner dessert.
Common Mistakes
Do not skip the chill step; warm dough will shrink excessively during baking.
Do not use warm jam straight from the jar; it can soften the base crust before it sets.
Do not overbake; watch from 30 minutes onward to catch golden edges before pastry darkens.
Substitutions
Dairy-Free Swaps
General Alternatives
changes flavor profile
FAQ
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, omit the pinch of salt from the dough. The butter's salt content will season the pastry sufficiently. Taste a small piece of dough to verify salt level if unsure.
Can I freeze unbaked pasta frola?
Yes. Assemble the tart completely, wrap tightly in plastic wrap and foil, and freeze up to 1 month. Bake directly from frozen, adding 10-15 minutes to baking time. Do not thaw before baking.
What if my jam is too runny?
Thicker jam prevents a soggy base. If jam is thin, mix it with tapioca starch or cornstarch before filling, or reduce it briefly in a saucepan. Alternatively, use dulce de leche or fruit compote that has been strained or cooked down.