Pasta Frolla

Cranberry Tart with Creme Fraiche Whipped Cream
2 Make disks

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


  • 2 ¼ cups all-purpose flour, plus more for dusting

  • ½ cup sugar

  • teaspoon salt

  • 14 tablespoons (1 ¾ 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


  1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.

  2. 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.

  3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

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