That is the basic recipe for pasta frolla or Italian candy shortcrust pastry dough. Use this recipe to make tarts, pies, crostata and cookies!
Pasta frolla is a flexible candy shortcrust pastry used to organize many conventional Italian desserts (comparable to crostata, cookies, pies, fruit tarts, Easter Neapolitan pastiera and lots of extra).
There are tons of candy tart dough recipes on the market, however pasta frolla is by far my favourite, and when you give it a attempt, I’m positive you’ll adore it too.
It is completely fail-proof and extremely straightforward to organize even by novice bakers!
Like British shortcrust pastry or French Pâte sucrée, the fundamental components embrace flour and butter, sugar and egg.
Nonetheless, the pasta frolla recipe calls for various portions and consists of aromatics, which add a vibrant and refreshing taste.
Beneath you will discover it in its fundamental model, however this pastry dough will be flavored with vanilla, lemon zest, cinnamon, and different spices.
It’s not too candy, and never too buttery, it’s delicate and crumbly however not an excessive amount of, it has simply the right steadiness!
Bounce to:
Pasta frolla components
This recipe for pasta frolla consists of fundamental cabinet components: flour, sugar, butter, eggs, and aromatics of your selection.
Beneath you will discover my ingredient suggestions:
- Flour: Go for the fundamental all-purpose flour or Italian 00 flour. You can even combine 50% plain flour and 50% wholewheat flour or rice flour.
- Butter: Use high-quality butter for finest outcomes, I like to make use of barely salted Irish or French butter. Alternatively, you should use olive oil to make a dairy-free candy shortcrust pastry.
- Eggs: I take advantage of two yolks and a complete egg when making this dough. The yolks give friability, and the egg white makes the dough extra compact. You can even use simply yolks for a extra crumbly outcome (nice for cookies!).
- Sugar: Use your favourite sugar. For a extra rustic vibe, go for natural brown sugar, demerara sugar or muscovado.
- Aromatics: Basic pastra frolla requires orange or lemon zest, or contemporary vanilla scraped from the bean pod.
INGREDIENT TIPS
For a flavored pastry dough, you possibly can substitute 30 g/1 oz of plain flour with a nut flour (floor nuts) of your selection (almond flour, walnut flour, hazelnut flour or pistachio flour) or with cocoa powder.
Some recipes name for baking powder and whole eggs. If you wish to comply with the standard recipe, I don’t advocate any of them.
Nonetheless, it’s very okay if you wish to add ½ teaspoon of baking powder to make the bottom for a pie or crust, because it provides a softer outcome.
The best way to make pasta frolla
There are two strategies to make pasta frolla, the basic technique, and the sanding technique. Each give impeccable outcomes.
The basic technique requires an electrical whisker or stand mixer, the sanding technique will be simply finished by hand.
CLASSIC METHOD
That is my favourite technique and the one I take advantage of more often than not.
You need to use it to make any fruit tart and pie base or to make crostata, and naturally, cookies. It’s straightforward to work with and extra compact.
STEP 1. Place the butter, sugar and aromatics in a stand mixer, and whip them till creamy and foamy.
STEP 2. Then add the eggs one after the other, till absolutely included. Proceed to combine till you attain a creamy texture.
STEP 3. Add in all of the flour, after which combine the whole lot. The dough continues to be sticky, mud it with flour and kind the dough right into a ball with out overworking it.
STEP 4. Flatten the dough right into a disk and wrap it in cling movie. Let it relaxation within the fridge for at the least 1 hour, then proceed by making tarts, pies or cookies.
SANDING METHOD
This technique will provide you with a shortcrust pastry that isn’t compact however, in actual fact, sandy. It would lead to a fragile and friable dough after you bake it.
If you wish to make crunchy cookies, that is the most effective technique.
- Make a basic fountain with the flour on a working floor.
- Add chilly cubed butter within the middle, and blend it with the flour along with your fingertips.
- Then add the sugar, adopted by the eggs and aromatics.
- Knead till you get a homogeneous and non-sticky dough ball.
- Flatten the ball right into a disk, wrap it with cling movie and let it relaxation within the fridge for at the least 1 hour.
Whatever the technique you employ, as soon as the dough has been rested for sufficient time, take it out from the fridge.
Calmly mud with flour on a working floor and the rolling pin, then roll the dough shortly (the extra you’re employed the dough, the stickier it turns into), and proceed by making the tart, pie or cookies of your selection.
The best way to bake pasta frolla
The baking time is determined by what you need to make.
You’ll be able to bake the pasta frolla as a base for a tart or pie in a static oven at 180 °C/ 360° F, with the fan possibility on at 160 °C/ 320 °F.
Basic Italian crostata (jam tart), tarts and pies take about 30 to 45 minutes.
Cookies, biscuits and tartelettes take about 12-Quarter-hour.
Baking ideas
- In the event you use the sandy technique, make certain your butter is chilly. In case your kitchen is heat, switch the cubed butter to the freezer for 10 minutes to relax.
- The much less you’re employed the dough along with your palms the higher, as a result of their heat will make the butter soften sooner.
- If the pastry is just too crumbly, you have got overworked the dough. Add a teaspoon of chilly water, combine the whole lot shortly, if mandatory, with a pinch of flour and instantly place within the fridge!
- Mud your counter and your rolling pin frivolously with flour earlier than rolling the dough.
- Alternatively, place the dough between two sheets of baking paper, so it gained’t stick with the counter or rolling pin.
Storage ideas
- Fridge: You’ll be able to retailer pastry dough effectively wrapped in cling movie within the fridge for as much as 2 days.
- Freezer: You’ll be able to freeze candy pastry dough! Wrap it in cling movie, then place in a freezer-friendly bag or container and retailer it within the freezer for as much as 30 days.
Recipe FAQs
Completely sure. Flatten the dough right into a disk and wrap it in cling movie then retailer it within the fridge. You can even roll it right into a pie or tart pan and retailer it within the fridge for as much as 2 days.
I normally keep away from filling the tart greater than 2-3 hours upfront, as the bottom would change into a bit soggy, particularly for those who use fruit and cream fillings.
In the event you use this pastry dough recipe to make a tart base, and you employ watery fillings comparable to chopped fruit, it’s best to first blind-bake the pastry base.
To blind bake high the bottom of the pastry with parchment paper, adopted by baking beads or dried beans to weigh the crust down, and bake for about 10-Quarter-hour.
Sure, comply with the basic technique above and use the electrical hand mixer as a substitute of a stand mixer. After you add the flour, carry the dough collectively utilizing a spatula.
Extra Italian desserts to attempt
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Recipe
Forestall your display from going darkish
That is the basic recipe for pasta frolla or Italian candy shortcrust pastry dough. Use it for tarts, pies, crostata and cookies!
Serving: 12
Energy: 255kcal
Components
- 170 g butter
- 120 g sugar
- zest of 1 natural orange, (or lemon zest)
- 2 egg yolks, medium
- 1 egg, medium
- 330 g all function flour , + 1 tbsp
Directions
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Place the butter, sugar and orange zest in a stand mixer, and utilizing the whisk attachment whip them till creamy and frivolously foamy, for about 3-4 minutes.
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Add one egg yolk at a time, till every is absolutely included, adopted by the entire egg. Proceed to combine till you attain a creamy texture, for about 2 minutes.
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Add in all of the flour, after which combine the whole lot with the hook attachment or by hand with a spatula.
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The dough will nonetheless be sticky at this level, mud it with 1 tablespoon of flour and kind the dough right into a ball with out over-working it.
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Switch the ball onto a sheet of cling movie, flatten it right into a disk and wrap it effectively. Let the dough relaxation within the fridge for at the least 1 hour.
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As soon as prepared, switch the dough on a clear and frivolously floured working floor. Mud the rolling pin frivolously will flour and roll the dough to kind a big disk.
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Use the disk to line a tart or baking pan, or reduce it with a cookie cutter for cookies.
Notes
Recipe ideas:
- The much less you’re employed the dough along with your palms the higher, as a result of their heat will make the butter soften sooner.
- If the pastry is just too crumbly, it means you have got overworked the dough. Add a teaspoon of chilly water, combine the whole lot shortly, if mandatory, with a pinch of flour and instantly place within the fridge!
- Mud your counter and your rolling pin frivolously with flour earlier than rolling the dough.
- Alternatively, place the dough between two sheets of baking paper, so it gained’t stick with the counter or rolling pin.
Storage ideas:
You’ll be able to retailer the dough wrapped in cling movie within the fridge, or roll it out into pie or tart pan and retailer it within the fridge, for as much as 2 days.
You’ll be able to freeze the dough wrapped in cling movie and saved in a freezer-friendly container for as much as 30 days.
Baking ideas:
Bake the pasta frolla in a static oven at 180 °C/ 360° F, with the fan possibility on at 160 °C/ 320 °F.
Crostata, tarts and pies take about 30 to 45 minutes.
Biscuits (cookies) and tartelettes take about 12 minutes to fifteen minutes.
Vitamin
Energy: 255kcal | Carbohydrates: 31g | Protein: 4g | Fats: 13g | Saturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 77mg | Sodium: 108mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 417IU | Calcium: 14mg | Iron: 1mg
The data proven is an estimate offered by a web-based vitamin calculator. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation.
