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Pasta Frolla
Sweet Pastry Dough
Preparation info
- Makes enough for
two
23 centimeter tarts - Difficulty
Easy
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.
Ingredients
300 grams 1⅓ cups 150 grams ¾
Method
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 dough.
To ensure a ho