Pasta Frolla

Sweet Pastry Dough

Preparation info
  • Makes enough for


    23 centimeter tarts
    • Difficulty


Appears in

This tender, sweet dough is made by creaming room-temperature butter with sugar, adding egg, then adding flour. It is used for dessert tarts, pies, and cookies. This recipe will line two tart pans, with a little dough left over for cookies or possibly a lattice top.


  • 300 grams (1⅓ cups) unsalted butter, at room temperature
  • 150 grams (¾


In a large bowl with a wooden spoon, or in the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugar.

Beat in the egg. Beat in the vanilla extract.

In a separate bowl, combine the flour and salt. Stir or beat into the butter mixture until the dough comes together, about 45 seconds; be careful not to overwork the doug