Pasta Frolla…AKA Sweet Pastry Dough

The options with this pastry are ENDLESS….

Lemon Tart...

Lemon Tart…

Plus its quick, easy and honesty, you need to be a twit to make it tough…

Well, ok, some care is needed but its not like we are talking choux or croissant dough here!!

I made a batch this week and made

1) Lemon Tart

2) Mini chocolate caramel tarts

3) Ricotta tart.

It is a fabulous recipe and lets you play around and create wonderful sweet dishes:)

Zee Dough...

Zee Dough…

What will you need?

3 cups of cake flour

2/3 cup of icing sugar

pinch of salt

225g butter softened

1 large egg

2 tsp of lemon juice

Zest of 1 lemon

Cream butter and sugar

Cream butter and sugar

Whip it good!

Whip it good!

Add in dry Ingredients

Add in dry Ingredients

Cream butter and sugar until pale and creamy.

Add in lemon zest, egg and juice, combine well.

Add in sifted dry ingredients and mix until dough forms.

Do not over mix as it will be tough.

Dough will be very soft and slightly sticky.

Wrap in gladwrap and place in fridge for at least an hour.



In the gladwrap

In the gladwrap

The apprentice is asleep again!!

The apprentice is asleep again!!

In the pie dish..

In the pie dish..



End result...

End result…

Chocco result!

Chocco result!

You can then work with the dough.

You can leave it for up to a day in the fridge but no longer.

You can also freeze it, it freezes wonderfully:)

It is almost like a shortcake type crumb to it.

Its not like a pastry really.

It is better!!

Very light but sort of biscuity….

Plus as I said, you are only stopped by your own imagination!

I bake it normally at 160-165 Celsius for 20-25 minutes or until cooked and golden.

Don’t forget to bear in mind what you are making, in relation to the temperature.

Mini choc caramel tarts:)

Mini choc caramel tarts:)


Recipe adapted from the wonderful ” The Italian Baker ” 2nd Ed , 2011 by the Fabulous Carol Field.

12 thoughts on “Pasta Frolla…AKA Sweet Pastry Dough

  1. Thanks Fae, let me know how it goes….It truly is a very easy dough and i would go as far to say that it is almost not like a pastry in the classical sense of being like a puff or flaky type. It is more a short crust ,i suppose and almost biscuit like.Used in most Italian torta recipes …a true gem…enjoy!

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