pastafrola
A sweet tart from Italy, made principally from flour, sugar, and egg, with a thin lattice over jam or dulce de leche; it is common in Argentina, Paraguay, Uruguay, Egypt, and Greece.
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About this dish
It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.