Traditional Italian Shortcrust Pastry (Pasta Frolla) Recipe
Category: Desserts
Servings: 1 batch (approx. 1kg of dough)
This authentic Italian shortcrust pastry, also known as pasta frolla, is the perfect base for a variety of delicious desserts, from fruit tarts and crostate to cookies and biscuits. The recipe calls for simple ingredients that, when combined, create a buttery, crumbly texture that melts in your mouth. Using the sabbiatura method—also known as the “sanding method”—results in an exquisite dough that’s both tender and easy to work with.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| All-purpose flour | 500g |
| Powdered sugar | 200g |
| Butter (cold) | 250g |
| Lemon zest | 1 lemon |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Carbohydrates | 75g |
| Protein | 7g |
| Fat | 30g |
| Saturated fat | 18g |
| Fiber | 2g |
| Sugar | 20g |
Instructions
Step 1: Prepare the dough
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Mix the dry ingredients: Start by placing the flour into a large food processor or stand mixer bowl. If you’re using a food processor, pulse a few times to break up any clumps of flour.
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Incorporate the butter: Cut the cold butter into small cubes. Add the butter to the flour mixture and pulse or mix at a low speed until the mixture resembles breadcrumbs or a sandy texture. This method is known as sabbiatura (sanding), which helps achieve a delicate, crumbly dough.
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Add the sugar: Next, add the powdered sugar into the mixture and pulse again for a few seconds. You want to ensure the sugar is evenly distributed but not dissolved into the dough.
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Add the eggs and lemon zest: Crack the eggs into the mixture along with the lemon zest. Pulse or mix briefly to combine, ensuring that the dough starts coming together.
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Form the dough: Once the ingredients are just combined and begin to form a dough, turn the mixture out onto a clean work surface. Using your hands, quickly knead the dough until it forms a smooth, homogeneous ball. Avoid overworking the dough, as this can cause it to become tough.
Step 2: Rest the dough
- Wrap and refrigerate: Once the dough is kneaded into a smooth ball, wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes. For best results, refrigerate for 10-12 hours. The resting time allows the gluten to relax and the butter to firm up, ensuring a flakier and more tender pastry.
Step 3: Roll out and use
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Roll the dough: After the dough has rested, remove it from the fridge. Place it on a lightly floured work surface or between two sheets of parchment paper. Gently tap the dough with a rolling pin to warm it slightly before rolling it out into a thin sheet.
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Shape the dough: Depending on your recipe, you can now transfer the dough to tart pans, pie dishes, or cookie sheets, pressing it into the desired shape. If you’re making a tart, be sure to press the dough into the edges of the pan and trim any excess.
Step 4: Bake and enjoy
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Preheat the oven: Preheat your oven to 180°C (350°F). If you’re blind baking the crust (for a tart or pie that will be filled later), line the dough with parchment paper and fill with baking weights. Bake for about 15-20 minutes until the edges are lightly golden.
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Let cool: After baking, allow the pastry to cool completely before filling it with your choice of filling or using it in your favorite dessert recipe.
Tips for the Perfect Pasta Frolla
- Butter temperature: Use cold butter straight from the fridge for the best texture. This ensures that the pastry remains flaky and does not become greasy.
- Resting time: Letting the dough rest in the fridge is key. It allows the gluten to relax, making the dough easier to handle and resulting in a more tender texture after baking.
- Avoid overworking: When kneading the dough, be gentle and avoid overworking it. Too much handling can lead to a tough pastry.
- Flavor variations: While lemon zest is traditional, you can also add a bit of vanilla extract or orange zest to customize the flavor of your pasta frolla.
Uses for Pasta Frolla
- Fruit Tarts (Crostate): Line a tart pan with the dough and fill with your favorite jam, fresh fruit, or pastry cream for a simple yet elegant dessert.
- Cookies and Biscuits: Roll the dough out, cut into shapes, and bake for a buttery, crisp treat.
- Pie Crusts: Use this dough as the base for any sweet pies, from chocolate mousse to pumpkin.
- Rustic Galettes: Simply fold the edges of the dough around a filling of your choice, and bake until golden for a delicious, free-form dessert.
Pasta frolla is the foundation of many Italian desserts, and now you can make it at home with ease. Whether you’re filling it with rich chocolate ganache, tangy fruit, or classic custard, this versatile dough will elevate any dessert you prepare. Enjoy the process of creating this buttery pastry, and let it be the star of your next sweet creation.
