Thursday, June 20, 2013

Pasta Frolla- Sweet Italian Tart Dough

Sometimes I have too many sweets in the house. Occupational hazard, and of course really not that bad, but I still find that from one recipe, I've inadvertently made 3 other desserts!

The other day, it was my fiancee's birthday and she specifically requested a fruit tart and I made it for her. I made the sweet tart dough, a delightful vanilla custard, applied fruit gently and lovingly atop and finished it with some edible flowers and a baby blue candle. But I had too much dough left over...what to do...

Pasta Frolla which means "tender dough" in Italian is just that. so incredibly tender. 

You don't need a mixer, it doesn't require a two-hour resting time and you can make into a multitude of things from tart shells, to cookies, to bar cookie bases, galettes and even for a delicious alternative to graham cracker crumbs for a cheesecake! 

The cookies I made from the leftover tart dough were filled with chocolate ganache that I had leftover (from the last OC class)  flavored with cinnamon and chipotle paste (only about a teaspoon or two for a bit of a kick). I just baked them with a sprinkling of cinnamon sugar on top and sandwich them with ganache or even some Nutella would be good. Yup, good.

This recipe also works perfectly with Cup4Cup gluten free all-purpose flour.

Pasta Frolla      Makes 2 large tart shells

2c          All Purpose Flour
1/4 c      Sugar
1/4 tsp.  Baking Powder
1/4 tsp.  Salt
1 stick   Unsalted Butter
2            Eggs, cold
1 tsp.     Vanilla Extract

1. In a large bowl, whisk together the dry ingredients and cut in the butter with a pastry blender, or quickly with your fingers until the butter is completely worked in and the mixture looks like coarse crumbles.
2. Beat the eggs and vanilla together until well combined and add to the flour mixture. 
3. Mix gently and quickly with your hands until a dough forms and just sticks together. Toss some extra flour on it and knead a few times if it is too sticky.
4. Wrap in plastic and chill for 30-40 minutes or until firm but soft enough to roll.

For a tart:
Roll dough to 1/8 of an inch and bake at 375 degrees lined with foil and pie weights* until it is a light golden brown and the foil is easily removed, about 25 minutes. Bake another 10-14 minutes longer until it is golden brown. Cool completely before filling.

For cookies:
Roll dough to 1/8 inch, sprinkle with crystal sugar and bake at 350 degrees for 12-15 minutes.

Note: Pie weights are sold at kitchen specialty stores but you can use beans, rice or orzo pasta instead. Just make sure to keep them separate after you're done, because can no longer cook them.


  1. Nice! Your creation for your lady looks wonderful!

    1. Thanks, Teresa! It is a really great dough and I love making fruit tarts with it. Thanks for reading :)


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