Sweet shortcrust pastry ( pasta frolla ) recipe

A simple recipe that should be in any baker's repertoire. Make the perfect tart with this shortcrust pastry recipe from GialloZafferano, Italy's most famous food website.
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

***

Hi GialloZafferano viewers and welcome to our kitchen. I'm Sonia and today we'll be preparing a classic base recipe -- pastry dough perfect for making great pies. Let's see what ingredients we'll need:
• 1 ½ cups of powdered sugar
• 4 cups of flour
• A pinch of salt • Grated zest of one lemon
• Four eggs -- we'll be using only the yolks
• 2 ¼ sticks of cold butter cut into cubes.
Let's begin making our pastry crust!
Let's start by putting the flour into a food processor. Then add a pinch of salt, and the butter. Be sure it's very cold! Close the processor and whiz everything together until it resembles a coarse sand.
OK. Now pour out the mixture onto a worktop. Add the powdered sugar and form an indentation into the top of the pile. Add to this the grated lemon zest and the egg yolks. Now knead everything together until you get a smooth dough.
Don't work the dough for too long -- just until it's quite smooth. Now flatten it and form it into a loaf, turn it onto a sheet of plastic wrap, and place it into the refrigerator for at least an hour.
Our pastry dough is ready. Now it can be rolled out and used in pies, biscuits and tarts. From GialloZafferano, bye and see you next time!

Category:

Howto & Style

Tags:

• Dessert
• basic
• staple
• sweet
• shortcrust
• short
• crust
• pastry
• dough
• pie
• tart
• butter
• flour
• eggs
• vanilla
• powder
• powdered

[PacoMxxN]

no milk?

[yellowsaffron]

@PacoMxxN No!

[Kiisu101]

I have no idea what I did wrong with this recipe but it turned out totally wrong kind of wish you would have shown you working the flour and sugar together cuz I did everything like it was shown here and it did not turn out like that at all! It was just a big crumb mess really, looked more like something you would put over apple crisp more than anything.

[yellowsaffron]

@Kiisu101 Maybe it's because you used all-purpose flour that is richer in gluten, that's why you need to use less. Try again using only 4 cups of flour, and if it's still crumbly, add a little cold water or half egg white to make it elastic. Let me know!

[dcostajean]

but dunt u think kneedin will give u oilyness of butter

[yellowsaffron]

@dcostajean Not if you follow our recipe!

[shanagurl112]

@dcostajean no, thats y the butter has 2 be cold

[yellowsaffron]

@dcostajean Knead it

[dcostajean]

do we have to bind the dough or kneed it