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Pasta Frolla - Italian Sweet Shortcrust Pastry


Anyone who bakes will have a good shortcrust pastry recipe up their sleeve.

There is something about pasta frolla, a traditional Italian sweet shortcrust pastry, that I can never escape from using. Frolla in Italian literally translates into shortcrust.

There are alternative pasta frolla recipes out there. I sometimes will add almond meal for more texture, lemon zest and vanilla can be excluded and the pastry could easy work for some savoury dishes. Please try both recipes to see which one you like.

OPTION ONE

Ingredients


330 g plain flour

90 g icing sugar

150 g butter, cold and chopped roughly

1 vanilla pod, seeds only

1/2 lemon, finely grated zest only

Pinch of salt

1 egg plus 2 egg yolks, beaten together

In a food processor combine flour, icing sugar, butter, vanilla seeds, lemon zest and salt. Blitz until just combined.

Add egg mixture and blitz until fine breadcrumbs form.

Tip mixture out onto a clean bench. The next step is really quick and it is important that you dont over work the dough.

Bring all the mixture together and gently form a mound. Knead the mixture about 4 time. Shape into a ball. Knead a further 2 times. Reshape into a ball. The mixture should be lovely and smooth.

Cover in glad wrap and place in the fridge for 2 hours.

Preheat oven to 200 degrees. Grease the tin you will be using.

Place the chilled dough on a clean surface. Roll into a circle, 3mm thick.

Gently roll the pastry over your rolling pin and place over the tin.

Lift the edges as you begin to drop into the corner, this will stop the pastry from breaking. Luckily this dough is very forgiving so any holes can be patched up and once baked, no one will notice. Trim the top of the tart. If you lay your knife flat along the top of the tart you will get an even cut as apposed to doing it on an angle. Line the tart with baking paper, 2/3 fill with dried beans or pastry weights. Bake for 10 minutes. Remove the beans and baking paper and cook for a further 5 minutes. If the baking paper sticks to the pastry, it will need a few minutes. It should come away cleanly. This can now be used straight away or you can freeze for one month. 

OPTION TWO Ingredietnts 270 g plain flour 90 g almond meal 75 g icing sugar Pinch of salt 1 lemon, finely grated zest only 1 vanilla pod, seeds only 150 g butter 1 egg plus 2 yolks, lightly beaten Combine flour, meal, icing sugar, salt, lemon and vanilla in a bowl. Add butter and rub together using your fingers to form a fine crumb. Add the egg mixture and gently mix until just combined. It should be able to come away from the sides of the bowl. This step cannot be over worked. Cover in glad wrap and place in the fridge for 2 hours. Follow the top recipe from here.. Just a quick note - this recipe will melt in your hands quite quickly. If you can roll most of your dough and place it into the tin then just patch up the gaps. It is very forgiving pastry.





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