Pastafrola

Pastafrola or pasta frolla (Greek: πάστα φλώρα)[1][2] is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece.

[3][2] It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg.

[1] The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections.

[6] Similar dishes include the Austrian Linzer torte and Swiss tarts with a spiced-fruit filling.

The dish is served as an afternoon dessert (merienda) or with mate (a South American drink), but may be eaten at any time of the day.