Pasta frolla is the Italian version of pâte sucrée. It’s slightly fluffier than a French tart crust, a little more tender and a bit little less sweet. One can easily be substituted for the other, however it’s the subtle differences that often make the difference between a so-so pastry and an extraordinary one. I’ve long been an admirer of Gina de Palma’s version, and am very pleased to present it here. You’ll need:
12.5 ounces (2 1/3 cups) all-purpose flour
2.5 ounces (1/3 cup) sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
freshly grated zest of 1 lemon or a small orange
6 ounces (3/4 cup) butter, cold
1 egg, room temperature
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
2 ounces (1/4 cup) heavy cream, room temperature
Place all the dry ingredients including the zest in the bowl of a food processor and pulse to combine. Add the butter and pulse again until there are no lumps of butter visible.
In a small bowl whisk together the egg, yolk, vanilla extract and cream. Add the mixture to the food processor and pulse just until the dough comes together, 3-4 times. Remove the dough to a board, work it into a ball, then flatten it into a disk. Wrap it in plastic and chill it for 1-2 hours. It will keep frozen for two months.