Pastafrola, also known as Pasta flora (Greek: Πάστα Φλώρα), is a type of sweet tart common to Argentina, Paraguay, Uruguay and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in square sections. Pastafrola is most usually oven-baked in a circular shape.