How To Cook Pasta Frolla


This pastry is one of the basic recipes; most known and used thanks to its easy and quick preparation. Because of its versatility the pastry is widely used in confectionery for making tarts made with the fruit cooked together with the pasta, such as apples, plums, cherries, peaches. It ‘also good to prepare delicious cookies as a favorite flavor, lemon or orange, for example!

The preparation of this pastry is very simple, but you have to have small attention for its success. An example? Use icing sugar instead of the caster: in contact with the butter and egg yolks will melt more easily and you will get a finer mixture!




Work diced unsalted butter with flour on a counter

Quickly work the butter into the flour with your fingers until they are perfectly incorporated (a process that helps the flour to combine with the liquid ingredients), the texture should be that of very fine meal

Form a well in the center of the butter and flour mixture and add the icing sugar, grated lemon zest (or vanilla extract), salt and egg yolks

Quickly gather the ingredients together and knead gently into a ball with your fingertips

Wrap with plastic, and refrigerate for at least 30 minutes. The butter, which has been softened by the mixing and kneading, will become solid and the dough will lose some of its elasticity

Roll out the pastry on a lightly floured counter, and line a buttered and floured tart pan with it; make a border for the tart by rolling the excess pastry into a rope, then placing it around the edges of the tart pan, and pressing it with the handle of a fork to make a decorative edging. This is the first stage in the preparation of a pastry shell, which can then be baked blind or filled as desired.

Prick the dough all over with a fork or another instrument: this allows air to escape when the tart is in the oven and prevents the dough from swelling as it bakes, which would make it difficult to fill later.

If you wish to bake pastry blind, cover it with a disk of parchment paper and top with dried beans (which can be stored in a glass jar and reused for the same purpose): again this also prevents the pastry from swelling and being difficult to fill at a later stage.

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Photography by Eranda Janku, unless otherwise stated