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How is this cake/pastrie called in English? The name it's from spanish. The red paste is membrillo (quince)

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    I would describe this as a fruit pie with a lattice crust. What language is the translation from? frola sounds like a transliteration of farawla (strawberry) from arabic. – JavaLatte Jul 26 '17 at 13:22
  • it's from spanish. The red paste is membrillo (quince) . Yes in a general sense it's a fruit pie but with some specific characteristics (such as the particular fruit it's made of and other ingredients) – Pablo Jul 26 '17 at 13:23
  • Would you add your description to your question please? Those details are not apparent from the picture. – ColleenV parted ways Jul 26 '17 at 13:43
  • @ColleenV is it better now? I could paste the list of ingredients – Pablo Jul 26 '17 at 13:52
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    I think your edit fine. It looked like a strawberry rhubarb pie to me, but maybe that's just because it is one of my favorites ;) – ColleenV parted ways Jul 29 '17 at 2:07
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A good name for this would be a quince pie with lattice crust. I have no idea why the translator used the word frola: paste could be a mis-translation of pastry, which the pie base and lattice are made from.

  • Or just lattice (fruit) pie, since it's contextually obvious that the "lattice" attribute only applies to the top crust. – FumbleFingers Reinstate Monica Jul 26 '17 at 14:18
  • @FumbleFingers Looks like a tart to me. But I'm old fashion, perhaps. – P. E. Dant Jul 26 '17 at 22:25
  • @P.E.Dant, a tart does not have a top crust. thekitchn.com/pie-vs-tart-whats-the-differen-68710 – JavaLatte Jul 27 '17 at 5:54
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    @JavaLatte That's what I meant by "old fashion". A pie like this was called a "tart" when I was a lad. We would ask cook for "cherry tart" or "tarte tatin" (apple) and depending upon cook's mood, we would get a tart covered with lattice or unadorned. Either way, it was a "tart" unless it was large enough to serve a dozen people, and then it was a "pie". You'll find this in OED, yclept "Obs". (Good to see you back—your absence was noted!) – P. E. Dant Jul 27 '17 at 6:18

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