MAKES: a 12-inch crust, an 8-inch crust with lattice strips or about 40 small cookies
Pasta frolla can be made by hand, in a food processor or in a standing mixer. In a processor, pulse ingredients until a ball forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms.
- 1 whole egg
- 1 egg yolk
- 1¾ cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, chilled and diced
- ⅓ cup plus 1 tablespoon sugar
- Pinch of salt
- Zest of ½ lemon, grated
Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in plastic wrap. Flatten and refrigerate for 1 hour.
Preheat the oven to 325°.
Remove dough from plastic wrap, and dust with flour. Lightly dust a flat work surface with flour, and roll dough about ¼-inch thick. Carefully transfer crust to a tart pan with a removable bottom. Press dough into mold, and prick bottom and sides with a fork. Roll the rolling pin over the top of the tart pan to remove excess dough (reserve scraps for another use). Add desired filling and then optional lattice. Bake for about 50 minutes or until crust is golden brown.
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