Pasta frolla recipes are widespread and differ slightly yet all produce a rich and tender crust comparable to a cookie dough. The pastry is made with eggs and/or egg yolks, flour, butter and sugar and is generally prepared for fruit or jam tarts. My instructions, although simple may seem a bit tedious in the way I detail forming the dough. It is intentional – the pastry is fatto a mano or made by hand, because this will render the tenderest of crusts. This basic yet specific handling technique is to insure that the finished pastry remains delicate once baked. An indispensable and inexpensive kitchen tool, the bench scraper will make the preparation a breeze. Please don’t skip refrigerating the dough, as this allows a resting period which makes handling far easier….
