Torta Crust Pasta Frolla Recipes

PASTA FROLLA

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.

PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH

Steps:

• In a bowl, whisk together the flour, sugar, salt, and zest.
• Cut in the butter, until it resembles coarse meal.
• Add the egg and the vanilla and toss the mixture until incorporated.
• Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
• Chill, wrapped in plastic at least 1 hour or overnight.
• Let the dough stand at room temperature until softened, but still firm enough to roll out.

PASTA FROLLA (ITALIAN PASTRY DOUGH)

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.

RICOTTA TART: TORTA DI RICOTTA

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.

PASTA FROLLA 1

Steps:

• Place the flour, sugar and salt in a bowl and stir to mix.
• Cut the butter into small pieces and cut it into the flour mixture with a pastry blender.
• Slowly stir int he first egg and then the yolk, mixing thoroughly.
• Stir in vanilla and lemon.
• Gather dough together and knead it roughly and briefly on a lightly floured surface just until the dough comes together.
• At this pointe, you may pat the dough into place in a buttered tart pan and bake it immediately after chilling.
• Otherwise, divide it into thirds or halves, depending on the size of the tart you are planning, or flatten the whole amount into a 4- to 5- inch disk.
• chilling: Wrap the dought with plastic wrap or aluminum foil, and refridgerate at least 1 hr but no longer than 1 day.
• shaping: let the dough stand at room temperature for 30 to 45 minutes before rolling it out.
• Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping.
• Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan.
• Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the end with your fingers.
• For one 11 by 8- inch tart shell, use 1 pound (450 grams, 2/3 recipe) dough and roll into a rectangle.
• Line a buttered 11 by 8- inch tart pan with the dough.
• For one 9- or 10- inch tart shell, use 9 to 10 ounces (250 to 300 g) dough and roll into a circle.
• Line a buttered 9- or 10- inch pan with the dough.
• For one 8- inch tart shell, sue 8 pz (225 g, 1/3 recipe) For ten to twelve 3 1/2- inch tartlet shells, roll out 12 to 16 ounces (340 to 450 g, 1/2 to 1/3 recipe) dough 1/4 to 3/8 inch thick.
• Cut into 4 1/2 inch circles and line 3 1/2- inch tartlet pans with the dough.
• For one deep 8- or 9- inch tart shell, use 12 ounces (340 g, 1/2 recipe) dough.
• Proceed as directed for other tart shells.
• If you find it hard to keep the dough from sliding down the side of the pan while baking, press the dought firmly against the springform sides with the back or a fork after 7 minutes; bake until lightly golden, 5 to 8 minutes longer, pressing the dough against the side of teh pan two or more times or as needed For latticed tarts, use two-thirds of the dough specified for each shell to line the pan.
• Roll a 1/2- inch thick rope of dough between yuor hands and smooth it onto the upper edge of the bottom crust, so that the edge is substantial enough for the lattice to be attached later.
• Partially bake the shell, if necessary, and fill.
• Roll out the remaining dough 3/8 inch thick and cut into 1/2-inch wide strips with a straight edge and a sharp knife or ravioli cutter.
• arrange the strips in a diagoal lattice over the filling, trim, and press onto the edges, pinching the strips lightly onto the tart shell.
• Bake as directed in the tart recipe.
• Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refridgerator for 1 to 3 days or the freezer up to a month.
• Let the frozen dough thaw in the refridgerator 24 hours before rolling out.
• Resting: refridgerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
• Baking: heat the oven to 350F For partially baked shells: line each shell with foil and fill with dried beans or pie weights.
• bake until set, 12 to 15 minutes for large shells or 10 to 12 minutes for tartlet shells.
• Remove the foil and weights and let cool 5 to 10 minutes.
• Place the tart pan on top of a smaller can, such as a coffee can for large tart shells, and gently release the side of the pan from the baked tart crust.
• let cool completely on a rack for a 11 by 8-inch partially baked shell, bake with the weights for 8 to 10 minutes; remove the foil and weights and bake 5 minutes longer, then reduce the heat to 325F and bake until golden, 5 to 7 minutes longer.
• For fully baked shells: Line each shell with foil and fill with dried beans or pie weights.
• Bake until the dough is no longer shiny, about 12 to 15 minutes; remove the foil and weights, prick the bottom of the dough, and bake until fully set and golden, about 10 to 13 minutes longer.
• Let cool 5 to 10 minutes.
• Place the tart pan on top of a smaller can, and gently release the side of the pan from the baked tart crust.
• Let cool completely on a rack before filling.
• Other proportion: you can cut the recipe in half by dividing all the ingredients except the eggs in half.
• Use 2 egg yolks.