Pasta Frolla tart crust
From decobabe 16 years ago
- 15 minutes to make
- Serves 8
This is the crust for crostata and other Italian sweets
Ingredients
- 300 g of ordinary soft wheat fine flour shopping list
- 150 g butter shopping list
- 2 egg yolks shopping list
- 100 g sugar shopping list
- pinch of salt shopping list
- the grated rind of one lemon shopping list
- If you use salted butter, you will not need the pinch of salt. salted butter is quite unusual in Italy. shopping list
How to make it
- If you want to convert weights, download "Convertor" from www.joshmadison.com
- Put the flour on a clean countertop or in a bowl
- In a small bowl, mix the egg yolks with the flour
- Cut the cold butter into pieces
- Put the butter pieces, egg mixture, grated lemon rind and salt in the center of the flour, making a dent in the pile if working on the counter, and start mixing it with a fork. Once it become damp, begin to work it with your hands, mixing and kneading just until it is a smooth dough.
- Form the dough into a ball, wrap it in plastic wrap and refrigerate it for 15-30 minutes.
- Take it out, divide it into two pieces and roll out like any pastry dough to line a tart pan. Roll the second half to make a lattice top crust.
- Cook in the oven according to the recipe you are using it for.
- Tart pans with removable bottoms are most successful, because the tart doesn't break apart when you put it on a serving dish.
People Who Like This Dish 4
- dandelion Ashland, NE
- allican Maryborough, AU
- dee Tampa, GB
- decobabe Citta Di Castello, IT
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