Pasta Frolla |Foolproof Multipurpose Shortcrust
Italian sweet shortcrust pastry known for its tender, buttery texture and delicate crumb. Lightly sweet and subtly fragrant, it’s the traditional base for many beloved Italian desserts, including crostata and cookies.
Servings 1 9 or 10-inch double crust
Ingredients
- 3 3/4 Cups (450g) '00' flour
- 1/4 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 Cup (120g) Powdered sugar
- Zest Of half lemon
- 1 Cup (225g) Unsalted butter, cold
- 2 Large Whole eggs, cold
- 1 teaspoon Vanilla bean paste or extract
Instructions
Food Processor Method
- Place the flour (450g), baking powder (1/4 teaspoon), salt (1/2 teaspoon), sugar (120g) and lemon zest, in a bowl of a food processor and pulse 2-3 times.
- Cut the butter (225g) into 1/2-inch pieces, add it to the flour mixture, and process until the butter is now tiny pieces.
- Beat the eggs (2) with the vanilla paste, add it to the butter/flour mixture, and process until a smooth dough is formed.
- Wrap the dough with plastic wrap, press it into a disk, and refrigerate for a minimum of 30 minutes or up to three days.
Bowl Method
- Mix the flour (450g), baking powder (1/4 teaspoon), salt (1/2 teaspoon), lemon zest, and sugar (120g) in a large bowl using a fork.
- Grate the butter (226g( using a vegetable grader, add it to the dry ingredients, and use your fingers to rub the butter into the flour mixture.
- Beat the eggs (2) with the vanilla bean. Make a well at the center of the bowl, then pour the beaten eggs into the well.
- Use a spatula or a fork to gradually mix the eggs into the flour, starting from the center.
- Once the eggs have been incorporated into the flour mixture, use your hand to bring the dough together.
- Wrap the dough in plastic wrap, press it into a disk, and refrigerate for a minimum of 30 minutes or up to 3 days.
Rolling and handling the dough
- Remove the dough from the refrigerator, unwrap it, and roll it into a 12-inch circle over a lightly floured work surface.
- Fold the dough in half, then again, so you will end up with a triangle.
- Gently lift the dough and place it over a nine-inch tart pan so the tip of the triangle is at the center of the pan.
- Gently unwrap the triangle, then use your fingers to press the dough into the sides of the pan.
- Roll your rolling pun over the top of the pan to remove dough access.
Blind Baking
- Preheat the oven to 375F (190C) and place a baking sheet on the bottom rack.
- Use a fork to prick the bottom of the dough, and place a piece of parchment paper on top.
- Fill the tart shell with pie weights or dry beans and bake for 15 minutes.
- Remove from the oven, and allow the tart to chill for about 10 minutes before removing the weights.
- Remove the pie weights, and return the tart shell to the oven for an additional 5 minutes for a par-baked crust. Or 10-12 minutes for fully baked.
- Remove from the oven and allow to cool completely before filling.
Notes
- Unbaked dough can be refrigerated for up to two days.
- To freeze, place the wrapped dough in a freezer bag and freeze for up to six weeks. When ready to use, refrigerate overnight to allow it to defrost.
- Don't overwork the dough; once it comes together, stop and wrap it.
- Blind baking it for unbaked filling such as custard and fresh fruit.