Traditional Pasta Frolla

READY IN: 1hr 15minsYIELD: 1 pie

INGREDIENTS

  • 1 whole egg
  • 1egg yolk
  • 1 34 cupsall-purpose flour
  • 8tablespoonsunsalted butter, chilled and diced
  • 13 cup plus 1 tablespoon sugar
  • 1pinchsalt
  • 12 lemon, zest of, grated
  • 1teaspoonbaking powder
  • NUTRITION INFO

    Serving Size: 1 (58) g

    Servings Per Recipe:8

    Calories: 248.9

    Calories from Fat 116 g 47 %

    Total Fat 12.9 g 19 %

    Saturated Fat 7.7 g 38 %

    Cholesterol 74.5 mg 24 %

    Sodium 76.8 mg 3 %

    Total Carbohydrate29.4 g 9 %

    Dietary Fiber 0.7 g 2 %

    Sugars 8.4 g 33 %

    Protein 4 g 8 %

    DIRECTIONS

  • Instructions.
  • Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in plastic wrap. Flatten and refrigerate for 1 hour.
  • Preheat the oven to 325°.
  • Remove dough from plastic wrap, and dust with flour. Lightly dust a flat work surface with flour, and roll dough about ¼-inch thick. Carefully transfer crust to a tart pan with a removable bottom. Press dough into mold, and prick bottom and sides with a fork. Roll the rolling pin over the top of the tart pan to remove excess dough (reserve scraps for another use).
  • Add desired filling and then optional lattice.
  • Bake for about 50 minutes or until crust is golden brown.
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