Pastafrola orpasta frolla (Greek:πάστα φλώρα)[1][2] is a type ofsweettart common toItaly,Argentina,Paraguay,Uruguay,Egypt andGreece.[3][2] It is a covered,jam-filledshortcrust pastry dish principally made fromflour,sugar andegg.[4] Common fillings includequince cheese,dulce de batata (sweet potato jam),dulce de leche,guava, orstrawberry jam.[1] The covering of the tart is a thin-stripedlattice which displays the filling beneath in rhomboidal or square sections.Pastafrola is most usuallyoven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
The name of the dish comes frompasta frolla (lit. 'friable pastry'[5]), Italian forshortcrust pastry, and is similar to the Italiancrostata.Italian immigrants brought it to Paraguay, Uruguay and Argentina.[6] In Argentina it is sometimes called "Pasta Flora".
Similar dishes include the AustrianLinzer torte and Swiss tarts with a spiced-fruit filling.[7] In Greek, the wordfrolla was misinterpreted as the Italian wordflora.
The dish is served as an afternoon dessert (merienda) or withmate (a South American drink), but may be eaten at any time of the day.[7]
The ingredients for the dish are:[8][9]