Pasta Frola

Pasta Frola is a recipe originally from Greece; however, it's very traditional in Uruguay. The traditional Pasta Frola is filled with jam called dulce de membrillo (quince paste) that not every country has it and the ones that does it barely tastes the same as the Uruguayan one. It can also be filled with dulce de leche (caramel), but I personally prefer the one with dulce de membrillo. In my family the expert of Pasta Frola is my sister. Every time we have craving for this delicious tart, we would ask my sister to make it.

Ingredients
2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of sugar
3 tablespoons of butter
1 teaspoon of vanilla
1 1/2 cup of dulce de membrillo (14 oz)
2 tablespoons of milk
2 eggs
1 teaspoon of lemon zest

Directions
In a medium bowl combine flour, sugar, baking powder and salt. Then add the butter and blend it well with the dry ingredients. Whisk the eggs, milk, vanilla and lemon zest. When it's well blended pour the that mix into the dry ingredients mix and knead the dough until it turns consistent. Wrap the dough in plastic wrap and let it sit while you work on the dulce de membrillo. Cut the dulce de membrillo into small squares and put it into a bowl. Add hot water and mix it with a fork until a paste consistency is formed. Preheat oven to 350 degrees and butter a 8 inch tart pan. Roll out 3/4 of the dough in a floured surface and place it in the pan. Then spread the dulce de membrillo mix. Roll out the rest of the dough and cut thin strips to make a lattice pattern over the top of the tart. Bellow is a picture on how the tart should look before putting it in the oven.

When the pattern is ready, put the tart in the oven until golden brown, approximately 30 minutes.