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Pasta Frolla - Sweet Shortcrust Pastry
5 from 6 votes

Pasta Frolla - Sweet Shortcrust Pastry

This is the classic recipe for pasta frolla or Italian sweet shortcrust pastry dough. Use it for tarts, pies, crostata and cookies!

Prep Time
5 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings: 12
Calories: 255 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 170 g butter
  • 120 g sugar
  • orange or lemon zest, zest of 1 organic
  • 2 egg medium, yolk
  • 1 egg medium
  • 330 g all-purpose flour + 1 tbsp

Instructions

    Cup of Yum
  1. Place the butter, sugar and orange zest in a stand mixer, and using the whisk attachment whip them until creamy and lightly foamy, for about 3-4 minutes.
  2. Add one egg yolk at a time, until each is fully incorporated, followed by the whole egg. Continue to mix until you reach a creamy texture, for about 2 minutes.
  3. Add in all the flour, and then mix everything with the hook attachment or by hand with a spatula.
  4. The dough will still be sticky at this point, dust it with 1 tablespoon of flour and form the dough into a ball without over-working it.
  5. Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for at least 1 hour.
  6. Once ready, transfer the dough on a clean and lightly floured working surface. Dust the rolling pin lightly will flour and roll the dough to form a large disk.
  7. Use the disk to line a tart or baking pan, or cut it with a cookie cutter for cookies.

Notes

  • The dough is enough to make about 30 small cookies or to line a regular 25 cm/10-inch tart tin.
  • Recipe tips:
  • Recipe tips:
  • Storage tips:
  • Storage tips:
  • You can store the dough wrapped in cling film in the fridge, or roll it out into pie or tart pan and store it in the fridge, for up to 2 days.
  • You can freeze the dough wrapped in cling film and stored in a freezer-friendly container for up to 30 days.
  • Baking tips:
  • Baking tips:
  • Bake the pasta frolla in a static oven at 180 °C/ 360° F, with the fan option on at 160 °C/ 320 °F.
  • Crostata, tarts and pies take about 30 to 45 minutes. 
  • Biscuits (cookies) and tartelettes take about 12 minutes to 15 minutes.
  • The less you work the dough with your hands the better, because their warmth will make the butter soften faster.
  • If the pastry is too crumbly, it means you have overworked the dough. Add a teaspoon of cold water, mix everything quickly, if necessary, with a pinch of flour and immediately place in the fridge!
  • Dust your counter and your rolling pin lightly with flour before rolling the dough.
  • Alternatively, place the dough between two sheets of baking paper, so it won’t stick to the counter or rolling pin.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 77mg (26%) Sodium 108mg (5%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 417IU (8%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 77mg 26%
Sodium 108mg 5%
Potassium 41mg 1%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 417IU 8%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.