PASTAFROLA WITH QUINCE PASTE
INGREDIENTS
Preparation: 40 minutes
Cooking: 30 minutes
– 1 teaspoon baking powder
– ½ cup (60 g) cornstarch
– 2 cups (240 g) flour
– ¾ cup (150 g) sugar
– 3 egg yolks
– 150 grams margarine
– 350 grams quince paste
– 1 egg yolk for brushing
– 200 cm3 Oporto (Port wine)
STEP BY STEP
1. Start the kamado and leave it fully open at the top and bottom to reach 250°C.
2. In a saucepan, combine the quince paste and Oporto to soften and blend.
3. On the table, form a crown with the sifted cornstarch, flour, and baking powder.
4. In the center of the crown, place the egg yolks, sugar, and margarine.
5. Mix these ingredients and add the rest without overworking the dough. Let it rest for 30 minutes.
6. Roll out the dough and line a 24 cm tart mold, previously greased and floured. Fill with the quince paste previously heated in the Kamado Argentino oven.
7. Brush the surface with the egg yolk and bake in a moderate oven for 30 minutes at 220/240°C, avoiding opening the kamado during this time.
8. Carefully remove and allow to cool before serving.