Italian Sweet Shortcrust Pastry: Pasta Frolla
Italian Sweet Shortcrust Pastry (Pasta Frolla) is super easy to whip up and can be used to make so many different cookies, pies, and tarts such as Torta della Nonna or Italian Crostata (jam tart). Follow this step by step photo and video guide to make perfect Pasta Frolla!
- Prep time
- 1 hr 45 min
- Cook time
- 1 hr 14 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2 cup 00 flour or unbleached all-purpose (*see notes (250g))
- 1/2 cup caster sugar (golden or white (80g))
- 8.5 tbsp cold butter (cubed (120g))
- 1 large egg
- Zest of 1 lemon
- 1/4 tsp baking powder
- 1 pinch salt
Instructions
- 1
Sift the flour into a large bowl then add the rest of the dry ingredients, stir to combine.
- 2
Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs. You can also use your hands but make sure they are not too hot to warm the butter.
- 3
Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
- 4
After the dough has chilled remove from the fridge and dust a clean work surface with flour. Roll out using a rolling pin until ¼ inch (½ cm) thick if making pies and tarts or roll out to desired thickness for cookies.
- 5
Pick the pastry up by rolling it over the rolling pin carefully then lay it over a tart or pie case greased with butter tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).
- 6
Prick the base with a fork then place back in the fridge for 30 minutes.
- 7
Fill with filling of choice and bake as directed in recipe.