Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

At medium-high speed, add 1 egg at a time, beating well after each addition. Next, beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Remove the mixing bowl from the stand, add the sifted self-rising flour, and gently fold with a spatula until combined (do not overwork the dough!)

Use a rubber spatula, dump the moist, crumbly dough out onto a work surface, pat it into a disc, wrap it in plastic wrap (again, don't overwork the dough), and refrigerate at least 1 hour or until firm.

When you are ready to bake, preheat the oven to 350⁰F. Remove the pasta frola pastry from the refrigerator and let the dough sit on the countertop for 5 minutes so that it’s malleable enough to roll.

Fill with dulce de leche or guava paste or your favorite fruit preserves (if you're using dulce de leche or guava paste, microwave 10 seconds at a time until smooth and spreadable).

Roll the remaining dough on a lightly floured surface, make it into a circle, and cut thin strips of dough, using them to make a lattice pattern over the top of the tart.

Bake the Pasta Frola for 30 to 35 minutes or until golden brown on top. Remove from the oven and let it rest for a least 30 minutes. Sprinkle with powdered sugar if desired, or brush with an apricot glaze. Enjoy our Perfect Homemade Pasta Frola!