The quince pie takes me back to when I was child. When we would spend the winter holidays or long weekends at our family farm. I can see my grandmother sitting at the head of the long table, in charge of toast, and us, the kids, filling up the table on each side having pasta frola. Being happy, enjoying the company, and especially the quince pie. It took we a while to develop a recipe of quince pie I was happy about. This is it. I’m sharing it with you. It's truly delicious.
The quince pie is a tart made with short crust pastry filled with jam (mermelatta in Italian). It's an Italian dessert that has been adapted in some south American countries, like Argentina, Paraguay and Uruguay where the jam was replaced by quince paste. Over there it's called pasta frola. You can use any jam you like best to make this quince tart.
Making quince pie crust is very straightforward. It's the same procedure you need to follow to any short crust pastry:
I find that refrigerating the dough overnight makes it easier to work with. This is the reason why, if you feel your dough is become difficult to manipulate while rolling out you should transfer to the fridge for a while and continue once it's cold again.
You need to divide the dough in 2 equal parts. One half goes back in the refrigerator.
Roll out the other half about 4 mm thick and line your tart mold. Fill with the pureed quince paste. Roll out the second half of the dough and cut bands of about 0.5 cm thick. I use a pizza cutter or pasta cutter and a ruler to make them real straight.
Decorate your quince pie with the bands imitating the design of a wire rack. Like shown in the picture below:
Cut out the excess dough.
Quince pie can be frozen once it has been cooked. Let it come to room temperature first then cover tightly with plastic wrap and finally transfer to a freezer container.
To defrost: unwrap and place on a platter on your kitchen counter. Let it come to room temperate. It might take a few hours.