Pasta Frolla
Makes two 9-inch (23 cm) piecrusts
This sweet pastry is an all-around recipe for multiple Italian desserts. It’s a very workable dough for any level of baker, as it mixes quickly, firms up beautifully after 30 minutes of chilling, and rolls out easily. The olive oil lends it a unique flavor, and the sugar-salt balance is just right without being too sweet. It has a cookie-like crispness rather than the flakiness of a French pâte brisée. The recipe can be made by hand or in a food processor.
INGREDIENTS
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) sugar
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 4 large egg yolks, beaten (reserve the whites for another use)
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) cold water
- 1 teaspoon vanilla or other extract
DIRECTIONS
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Drizzle over the beaten egg yolks, olive oil, water, and vanilla and stir to combine, then mix the dough together by squeezing it with your hands into a ball. Or, if using a food processor, pulse together the flour, sugar, salt, and baking powder, then add the egg yolks, olive oil, water, and extract and pulse several times, just until the dough comes together in a ball.
- Turn the dough out, divide it into two pieces, shape each one into a disk, and wrap each one in plastic wrap. Chill for 30 minutes before using. (The dough can be frozen for up to 6 months. Defrost at room temperature for 1 hour before using.)
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Variation: To make a crostata, an open-faced tart, with this dough, roll it out into a rough 10-inch (25 cm) circle and place it on a parchment-lined baking sheet. Spread a thick layer of your favorite jam or marmalade all over the dough (and top with thin-sliced plums or peaches, if you like), leaving a border all around. Fold the edges of the dough over toward the center to form a free-form round. Bake in a 350°F (175°C) oven for 25 to 30 minutes, until the crust is golden brown. Serve with sweetened whipped ricotta.
