Pasta Frola

• In a food processor bowl, combine the flour with the butter, baking powder, sugar and lemon zest until a sandy mixture is obtained.
• Add the egg and continue to mix. Let stand 30 minutes in the refrigerator.
• Roll out the 2/3 of the dough in a pie pan. Set aside in the refrigerator
• Cut the quince (or guava) paste into small pieces and heat it in a saucepan over low heat with 2 tablespoons of water. Stir constantly until everything melts and becomes a thick jam. Remove from heat and let it cool.
• Preheat the oven at 180˚C.
• Remove the dough from the refrigerator and garnish it evenly with the jam obtained.
• Roll out the rest of the dough, and cut it into 1 cm wide strips. Cover the pie with the strips of dough, making a lattice.
• Stick the edges carefully.
• Bake in the hot oven until the dough is golden brown, about 40 minutes.
• Let cool in the pan before serving.

This pasta frola should be consumed occasionally because it contains a lot of sugar. Make the pie dough preferably with wholemeal flour to increase the fibre content of the recipe and thus slow down the hyperglycemic peak after the meal.