Torta Crust Pasta Frolla Recipes

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PASTA FROLLA (ITALIAN PASTRY DOUGH)

This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really shines in this dough. Make sure your lemon is organic and/or states that the peel is edible. The dough can be frozen for up to one month.

Provided by Buckwheat Queen

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 8



Pasta Frolla (Italian Pastry Dough) image

Steps:

  • Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
  • Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
  • Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 67 g, Cholesterol 96.1 mg, Fat 21 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 82.6 mg, Sugar 22.2 g

4 cups Italian-style tipo 00 flour
2 medium eggs
¾ cup superfine sugar
2 tablespoons superfine sugar
1 medium lemon, zested
1 stick cold, unsalted butter, cut into cubes
5 tablespoons cold, unsalted butter, cut into cubes
1 teaspoon baking powder

RICOTTA TART: TORTA DI RICOTTA

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14



Ricotta Tart: Torta di Ricotta image

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

PASTA FROLLA

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make 2 disks

Number Of Ingredients 8



Pasta Frolla image

Steps:

  • Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
  • Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
  • Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1/8 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest

TORTA CRUST: PASTA FROLLA

Yield 5 torta crusts

Number Of Ingredients 8



TORTA CRUST: PASTA FROLLA image

Steps:

  • Preheat oven to 350ºF. Grease 5 deep pie dishes. Beat eggs and salt with hand mixer. Add sugar while continuing to beat. Add butter and vanilla. Add flour and baking powder and mix just to incorporate the flour. Remove from bowl and gently knead. Roll out to make 5 torta crusts. Fill with torta filling. Bake at 350ºF for 45 minutes.

1/4 pound butter (1 stick), melted and cooled to room temperature
6 eggs
1/4 teaspoon salt
1 cup sugar
5 teaspoons baking powder
1 shot glass of brandy, rum, whiskey mixture
2 teaspoons vanilla
4 - 4 1/2cups all purpose flour

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