Morning Glory, Carrer de la Riereta, 15, El Raval

This month we’re exploring new cultures with a classic Argentine tart, Pasta Frola, from Morning Glory in El Raval. Owner Juanma Peñalver shares a bit about his brunch cafe and its ethos with us.

What’s Morning Glory all about? Morning Glory is a place with special charm in the heart of El Raval. My sister Rocio and I are the owners and are responsible for the love put into each of the delights on the menu. Our mother, Susana, is the one who will teach us the secrets of the best pasta frola in Barcelona.

How do you set yourselves apart from every other brunch place in town? We offer more than just brunch and excellent coffee. We have yoga brunches, bike parking, live music, and space for cooking workshops and informal meetings. We’re all about organic, km0 food and sustainable living. And we’re pet friendly!

So, what’s pasta frola anyway? It’s a tart – an Italian crostata – that arrived in Argentina by way of Italian immigrants. We adapted the recipe to use local fruits like quince and sweet fillings like dulce de batata (sweet potato paste), but the crust is essentially the same. The name comes from the Italian phrase for shortbread, pasta frolla.

Is this a breakfast or a dessert tart?
It can be served as a dessert, but it’s an ideal accompaniment to a pot of delicious mate, which you can also have at Morning Glory.

– 200 grams butter, chilled, plus extra for the tart pan
– 200 grams sugar
– 400 grams flour
– ½ teaspoon baking powder
– 1 teaspoon salt
– 2 eggs
– 1 teaspoon vanilla
– 500 grams quince paste

1) Preheat oven to 175
2) Butter a tart pan with removable bottom and set aside
3) In a large bowl, mix together the sugar, flour, baking powder, and salt
4) Cut the butter into small pieces, and incorporate into the dry ingredients until you have a soft dough
5) In a small bowl, whisk the two eggs with the vanilla. Add them to the dough and mix until well blended. Knead the dough a few times until it just comes together. If it’s too crumbly, add a bit of milk to bring it together. Wrap in plastic wrap, place in the refrigerator, and chill for at least 30 minutes
6) In a small pot, melt the quince paste over a low heat until spreadable
7) Roll out ¾ of the dough and line the tart pan, including the sides. Spread the quince filling evenly over the dough
8) Roll out the remaining dough and then slice into lengths to make a lattice pattern for the top of the tart
9) Bake for 30 minutes until golden brown