Basic Sweet Pastry

Pasta Frolla

Preparation info

  • Difficulty

    Easy

  • Makes about

    1 lb

    or Enough

Appears in

Ingredients

  • 1 lb (450 g) plain white flour
  • 9 oz (250 g) caster sugar
  • pinch salt
  • grated rind of 1 lemon
  • 9 oz (250 g) softened butter, cubed
  • 5 egg yolks
  • a little white wine or water

Method

Put the flour on a work-surface in a hill shape, make a hole in the centre with your fist and put the sugar, salt, lemon rind, butter and egg yolks in the hole. Blend all these ingredients together with your hands, kneading the pastry as little as possible. When you have amalgamated everything (if the pastry is too stiff, add a little white wine or water), wrap it in buttered baking parchment or foil and chill for 1 hour before using.

Variation

For savoury pastry, proceed as above but omit the sugar and the lemon rind.

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