Pasta frolla is quite similar to shortbread, and is used primarily to make pies, cookies and crostate
(delicious fruit or jam pies), though it does also get used in some savory dishes, for example pasticcio di tortellini all'emiliana
. This recipe, which is derived from Artusi, is pretty much standard.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1 1/3 cups (160 g) flour
- 1/2 cup sugar
- 2/3 cup unsalted butter, at room temperature
- 1 egg and 1 yolk
- The grated zest of a half a lemon or a quarter of an orange
Mix the flour and sugar; cream the butter. Combine the ingredients, handling them as little as possible to keep the butter from melting (a pastry blender makes this easier). If it's more convenient for you to make the dough a day ahead, do so because it improves with age; it should in any case rest for at least an hour.
When you roll it out, do so quickly, without working it overmuch, lest it become crumbly. When you bake it (use the times suggested in the recipe), only bake it until it's a light golden brown -- if it starts to darken it's burning (this can happen quite suddenly, so keep an eye on your oven).