CookEat Recipe
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Method
Steps
Step 1
Gather the ingredients: 500 g plain flour, plus a little for rolling; 220 g icing sugar; 180 g butter, softened but not melted; 70 g fresh rendered lard; 2 whole eggs and 1 egg yolk; Optional: 1–2 teaspoons white wine or Marsala, only if needed to join dry crumbs.
Step 2
Mix the flour and icing sugar on a clean work surface or in a bowl. Work the softened butter briefly until pliable. Add it to the dry mixture with the fresh rendered lard, two whole eggs and yolk.
Step 3
Use a blunt knife to cut and mix the ingredients together first, then bring the dough together gently by hand. Handle as little as possible and stop when it forms a cohesive mass; do not knead until elastic. If a few dry crumbs remain, use just a teaspoon or two of the optional wine to join them rather than working the whole dough for longer.
Step 4
Flatten into two thick discs, wrap and refrigerate for at least 30 minutes. This makes about 1.1 kg raw pastry, enough for several small tarts or one large covered pie, depending on thickness and size. Let it soften briefly only enough to roll without cracking, then roll with a smooth rolling pin on a lightly floured surface.
Step 5
Use for the base or top of a tart, pie or pastry according to its filling and tin size. If making a decorative top, lightly mark it with a ridged rolling pin and brush with a separate beaten yolk before baking. Bake the pastry completely according to the chosen recipe; it contains raw flour and egg and must not be eaten uncooked. Keep unused raw dough refrigerated at 4°C or colder for up to one day, or freeze it.
Step 6
For version B, use 250 g plain flour, 110 g icing sugar, 125 g softened butter, one whole egg and one yolk, with no lard. Mix the flour and sugar, cut in the butter and eggs with a blunt knife, then bring together briefly by hand. Use a teaspoon of white wine or Marsala only if dry crumbs need joining. Flatten, wrap and refrigerate for 30 minutes before rolling and using as above. This makes about 550 g raw pastry; the same cold storage and full-baking requirements apply.
Step 7
For version C, use 270 g plain flour, 115 g icing sugar, 90 g softened butter, 45 g fresh rendered lard, four egg yolks and finely grated zest of ½ orange. Mix the flour, sugar and zest, cut in the fats and yolks with a blunt knife and bring together with minimal handling, adding a teaspoon of white wine or Marsala only if necessary. Flatten, wrap and chill for 30 minutes, then roll and use for a tart. This makes about 590 g raw pastry; refrigerate for no more than one day or freeze, and bake fully before eating.
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