PASTAFROLA sin MANTECA Económica y Saludable

quince paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves provide a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

In a bowl, combine 2 eggs and 1/2 cup sugar, mixing until well integrated.

Add a splash of vanilla extract and lemon zest, being careful not to include the bitter white part.

Instead of butter, add 1/2 cup of oil to the mixture and mix until homogeneous.

Gradually incorporate 1 cup of self-rising flour, mixing well after each addition until a dough forms.

Knead the dough lightly on a floured surface and wrap it in plastic wrap, then refrigerate for 30 minutes to 1 hour.

After chilling, roll out the dough on a floured surface until about 3 mm thick.

Grease and flour a tart pan, then transfer the rolled dough into the pan, pressing it into the edges.

Cut excess dough from the edges and reserve it for later use.

Prepare the quince filling by cooking 450 grams of quince paste with 1/4 cup of water over moderate heat until dissolved.

Roll out reserved dough into strips approximately 1.5 cm wide for the lattice topping.

Spread the quince filling evenly over the dough in the tart pan.

Place the dough strips over the quince filling to create a lattice pattern, ensuring they reach the edges.

Preheat the oven to 180°C (350°F) and bake for 35-40 minutes until golden brown.

Once baked, brush the top with syrup for a shiny finish and sprinkle with coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens