Pasta Frolla: The Classic Italian Tart Crust Recipe
Description: Pasta Frolla is a versatile Italian tart crust that can be used for various tart sizes and shapes. This recipe yields enough dough to make three 8-inch tarts, two or three 9- or 10-inch tarts, a two-crust or latticed 9- or 10-inch tart, an 11 by 8-inch tart, or fifteen 3 1/2-inch tartlets. You can use leftover dough to create additional tartlets or cookies, making it a perfect choice for any baking occasion.
Category: Dessert
Keywords: European, For Large Groups, Less Than 4 Hours
Servings: 16
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 7/8 cup unsalted butter (cold and cut into small pieces)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions:
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Mix Dry Ingredients:
In a large bowl, combine 2 1/4 cups of all-purpose flour, 1/2 cup sugar, and 1 teaspoon salt. Stir well to evenly distribute the ingredients. -
Cut in Butter:
Add 7/8 cup of cold, cut-up unsalted butter into the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. -
Add Wet Ingredients:
Slowly incorporate 1 large egg and 1 large egg yolk into the mixture. Stir thoroughly until the dough begins to come together. Mix in 1 teaspoon of vanilla extract and 1 teaspoon of freshly grated lemon zest. -
Form Dough:
Gather the dough into a rough ball. Knead it briefly on a lightly floured surface just until the dough forms a cohesive mass. -
Chill Dough:
At this stage, you can either press the dough into a buttered tart pan and bake immediately or divide it into portions based on the size of your tart pans. For better results, flatten the dough into a 4- to 5-inch disk, wrap it in plastic wrap or aluminum foil, and refrigerate for at least 1 hour but no longer than 1 day. -
Prepare for Rolling:
Before rolling out, let the chilled dough sit at room temperature for 30 to 45 minutes. Briefly knead it on a lightly floured surface to loosen it and make it easier to work with. -
Roll Out Dough:
Roll the dough out to 1/4 to 3/8 inch thick with a rolling pin. Transfer it to a lightly buttered tart pan, pressing it gently into the corners. Trim the excess dough by running the rolling pin or a dough scraper over the edge of the pan, then tidy the edges with your fingers. -
Shape Tarts:
- For an 11 by 8-inch tart shell, use 1 pound (450 grams, 2/3 recipe) of dough and roll it into a rectangle. Line a buttered 11 by 8-inch tart pan with the dough.
- For a 9- or 10-inch tart shell, use 9 to 10 ounces (250 to 300 grams) of dough, rolling it into a circle to line the pan.
- For an 8-inch tart shell, use 8 ounces (225 grams, 1/3 recipe) of dough.
- To make 3 1/2-inch tartlet shells, roll out 12 to 16 ounces (340 to 450 grams, 1/2 to 1/3 recipe) of dough to 1/4 to 3/8 inch thick, cut into 4 1/2-inch circles, and line the tartlet pans.
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Handle Excess Dough:
If making a deep 8- or 9-inch tart shell, use 12 ounces (340 grams, 1/2 recipe) of dough. Follow the same process as for other tart shells. -
Prevent Dough Slippage:
If the dough tends to slide down the sides of the pan during baking, press it firmly against the pan with the back of a spoon or fork after 7 minutes of baking. Continue baking until lightly golden, adding 5 to 8 minutes more as needed. -
Prepare Lattice Tarts:
For latticed tarts, use two-thirds of the dough specified for each shell. Roll out a 1/2-inch thick rope of dough between your hands and smooth it onto the upper edge of the bottom crust to create a substantial edge for the lattice. Partially bake the shell if necessary, then fill with your desired filling. Roll out the remaining dough to 3/8 inch thick, cut into 1/2-inch wide strips, and arrange them in a diagonal lattice over the filling. Trim, press the strips onto the edges, and bake as directed. -
Storage:
Store leftover unrolled dough, including scraps, in the refrigerator for 1 to 3 days or freeze for up to a month. Thaw frozen dough in the refrigerator for 24 hours before rolling out. -
Resting:
To minimize shrinking during baking, refrigerate the dough-lined pan for 20 to 30 minutes. -
Baking:
- Preheat your oven to 350°F (175°C). For partially baked shells, line each shell with foil and fill with dried beans or pie weights. Bake until set—12 to 15 minutes for large shells or 10 to 12 minutes for tartlet shells. Remove the foil and weights, and let cool for 5 to 10 minutes. For larger shells, place the tart pan on top of a smaller can (like a coffee can) and gently release the sides from the baked tart crust. Cool completely on a rack.
- For fully baked shells, line with foil and fill with weights. Bake until the dough is no longer shiny (12 to 15 minutes), then remove the foil and weights. Prick the bottom of the dough and bake until fully set and golden (10 to 13 minutes longer). Let cool for 5 to 10 minutes, then release the tart crust from the pan and cool completely before filling.
Notes:
- For a smaller batch, you can halve the recipe, using 2 egg yolks instead of whole eggs.
This classic Pasta Frolla tart crust recipe ensures that your tarts come out perfectly every time, with a rich, buttery flavor and a beautiful, crisp texture. Enjoy crafting your delicious creations with this versatile dough! 🍰🥐✨
