Thanks to multiple rounds of entertaining over the Thanksgiving, I only had about a cup of cranberry sauce left this time around. This was just the right quantity to allow me to write a tidy little epilogue to my American story about the melding of my Southern Hemisphere roots, my New England sojourn, and all the years between and since.
As I’ve mentioned before, pastafrola is a typically Argentine afternoon snack and casual dessert, somewhere between a tart and a bar cookie. It’s composed of a thick layer of quince preserves (membrillo), sandwiched between layers of a slightly eggy pastry used extensively in Italian baking, pasta frolla, whence the name. If you’d like to see what the real deal looks like, Pip’s and Katy’s are legit.
This, my friends, is not legit, but it’s closer than the bastard cousin deconstructed version I made during my pre-move pantry clearing efforts. I’d like to think that if my grandmother ever had transplanted to Boston, she would have come up with a cranberry version like this. I rather suspect my mom would approve, too, since she disfavors highly sugary desserts.
I’m not perfectly content with the pastry here, since it was a little bit more biscuity and puffy than it really needed to be, but I do love how the tartness of the cranberries tones down the sweetness of the quince and pear and richness of the pastry, to say nothing of adding a seasonally-appropriate red sparkle. I’ll definitely be engaging in further experimentation with the Christmas batch of cranberry sauce.