Adapted from Marian Blazes
Serves: 8 • Active: 45 minutes • Total: 1 hour 15 minutes
This shortbread-like bar is native to Argentina and Uruguay. Serve it for dessert or indulge in a sweet snack in the afternoon. The quince paste and raspberry jam combination can be substituted with any other fruit preserve.
- 2 cups flour
- ½ cup sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 stick cold butter, cubed
- 2 whole eggs plus 1 egg yolk
- 2 Tbsp. whole milk
- 1 tsp. vanilla
- 1 cup quince paste (dulce de membrillo)
- ½ cup raspberry jam (optional)
- Powdered sugar
1. Preheat the oven to 350°F. Butter a 9-inch springform pan.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Using a pastry cutter, incorporate the butter until combined.
3. In a small bowl using a handheld mixer, combine 1 whole egg, the egg yolk, milk, and vanilla. Stir into the flour and butter mixture until the dough comes together (use your hands if the dough becomes too thick). If the dough does not hold together, add milk 1 tablespoon at a time until the desired consistency is reached. Shape the dough into a disk, cover in plastic wrap, and chill 30 minutes.
4. In a small saucepan over low heat, combine the quince paste, pineapple preserves, and raspberry jam with 2 tablespoons water. Warm, stirring frequently, until the mixture becomes viscous. Remove from the heat and let cool.
5. Roll out three-quarters of the chilled dough onto a floured surface. Transfer the dough to the springform pan and cut away any overhang. Spread the jam mixture over the dough. Roll out the remaining dough and cut into ½-inch wide strips. Arrange over the jam mixture into a lattice.
6. Beat the remaining whole egg with a fork. Brush over the lattice using a pastry brush. Bake until golden brown, about 30 minutes.
7. Let cool in the springform pan over a cooling rack. Sprinkle with powdered sugar and serve.