pasta frolla

A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.

Apricot Ricotta Tart

1 1/2CUPS all-purpose flour

1 1/3STICKS unsalted butter, softened

sugar

cornstarch

eggs

lemon

salt

1 1/4CUP sheep’s milk ricotta

1CUP sugar

almonds

apricots

unsalted butter

Disaronno amaretto liqueur

For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.

For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.&nbsp;

For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.

Preheat the oven to 350°F.&nbsp;

Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.

Crostata (pie) filled with apricot and black cherry jam are a beloved dessert throughout Italy. In this recipe, big ropes of dough make for a rustic-looking homemade strawberry pie.

Strawberry Pie

strawberries

2CUPS all-purpose flour

Grand Marnier

Mix the flour with 1 stick and 3 1/2 Tbsp. softened butter and the powdered sugar until mixture resembles coarse meal; press the hard-boiled egg yolks through a sieve and add to the dough with a pinch of salt, one egg white, and a bit of lemon zest. Knead until the dough is smooth and compact. Cover in plastic wrap and let rest for 30-40 minutes.&nbsp;

Clean the strawberries and cut them into wedges.

In a pan, melt the rest of the butter with 2 Tbsp.granulated sugar; when it begins to caramelize, add in the Grand Marnier and ignite with a lighter. When the flame burns out, add 2 Tbsp. water and allow the lumps of crystallized sugar to dissolve. Add the strawberry wedges and cook for 3 minutes or until the sauce is syrup like. Remove from the heat and pour onto a tray to cool.

Roll out 2/3 of the dough into a disc and use it to line a 9" pie dish, covering the edges by around 3/4". Fill the crust with the strawberries; form the remaining dough into ropes and use them to top the pie in a grid pattern. Brush the ropes of dough with a slightly beaten egg white, sprinkle with granulated sugar, and bake the pie at 350°F for around 10 minutes on the convection setting, then bake for another 25 minutes on the conventional oven setting.&nbsp;

Impara a preparare questa originale pasta frolla per crostate e torte di sicuro effetto.

Ricetta Pasta Frolla Base Semplice

300 grammi di farina 0 oppure 00

grammi di zucchero

150 grammi di burro

uovo

il tuorlo di 1 uovo

un pizzico di sale

Prendere una ciotola di alluminio e metterla in congelatore per circa 10 minuti. Mettere in frigorifero un panno di cotone. Toglierla dal frigo e versare al suo interno il burro freddo di frigorifero tagliato a cubettini e lo zucchero. Mescolare i due ingredienti fino a formare una crema.

Una volta che l'impasto è abbastanza amalgamato, aggiungere il tuorlo dell'uovo e l'uovo intero e continuare a mescolare con il robot incorporando poi la farina e il sale.

Una volta che l'impasto è pronto e compatto, tirare fuori il panno di cotone dal frigorifero e avvolgere in esso la pasta frolla compattandola a mo' di palla. Mettere in frigorifero per 30 minuti.

Una volta pronta, stendere la frolla con un matterello e dividerla in tanti panetti quadrati o orizzontali da utilizzare per le basi dei dolci o congelare avvolgendoli in carta trasparente oppure chiudendoli nelle bustine di plastica.

La pasta frolla è una delle preparazioni base più  utilizzate in pasticceria, indispensabile per realizzare ottime crostate e deliziosi biscotti!

Pasta frolla

Uova (2 medie fredde di frigo) 110 g

Farina 00 500 g

Zucchero a velo 200 g

Burro freddo di frigo 250 g

Scorza di limone non trattato 1

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2016/12/440qpb/440qpb.mp4

La pasta frolla è la base perfetta per realizzare biscotti e crostate!

Ricetta base per la preparazione di numerose crostate e biscotti.​ La ricetta della pasta frolla è fra le più utilizzate in pasticceria, veloce e facile, vi consentirà di preparare molti dolci gustosi. 

200 g di farina

80 g di burro

110 g di zucchero

tuorlo

sale

Per preparare un'ottima pasta frolla, lasciate ammorbidire il burro a temperatura ambiente in modo da poterlo amalgamare più facilmente con gli altri ingredienti. Mescolate farina e zucchero e disponeteli a fontana.

Al centro mettete il burro a pezzetti, l’uovo intero e il tuorlo, un pizzico di sale.

Lavorate rapidamente gli ingredienti con le mani fino ad ottenere un impasto omogeneo. Avvolgete la pasta nella pellicola trasparente e lasciatela riposare in frigorifero almeno per un’ora. Ritirate la pasta, eliminate la pellicola, tiratela con il matterello a sfoglia di alcuni millimetri e adagiatela in una tortiera imburrata.Cuocete in forno preriscaldato a 180° per circa venti minuti per ottenere un ottimo “guscio” da riempire con crema pasticcera, frutta e altri ingredienti a vostro piacimento.

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and f...

Ricotta and Bitter Chocolate Cake

14OZ. premade shortcrust pastry

ricotta cheese

5OZ. bitter chocolate, tempered

7TBSP. butter

orange

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and fill it with the ricotta mixture.

Bake the cake at 350°F for about 20 minutes, then remove it from the oven, let it cool completely, then cover it with a layer of tempered chocolate and let it harden.

Garnish with fruit browned in butter, then serve immediately.

The gentle flavor of pine nuts goes well in both sweet and savory recipes. Torta coi pinoli (pine nut tart) is a classic creamy home-made dessert, simple and decadent.  

Rich & Creamy Custard Tart With Pine Nuts

2CUPS all-purpose flour (for shortcrust pastry dough)

1STICK + 1 TBSP. unsalted butter (for shortcrust pastry dough)

1/3CUP sugar (for shortcrust pastry dough)

egg (for shortcrust pastry dough)

Marsala wine

salt (for shortcrust pastry dough)

2 1/4CUPS milk (for custard with pine nuts)

1/2CUP semolina (for custard with pine nuts)

1/3CUP sugar (for custard with pine nuts)

pine nuts (for custard with pine nuts)

unsalted butter (for custard with pine nuts)

eggs (for custard with pine nuts)

vanilla pod (for custard with pine nuts)

salt (for custard with pine nuts)

For the short-crust pastry dough:&nbsp;Mix the flour with the sugar and a pinch of salt. Cut cold butter into chunks and add to the mixture. Knead until the dough has a coarse meal consistency. Quickly knead in the egg and 1 Tbsp. Marsala wine. Shape the dough into a ball, cover with plastic wrap and let rest in the fridge for 2 hours.

For the custard with pine nuts:&nbsp;Bring milk to a boil with the vanilla pod (cut in half lengthwise). Pour in the semolina and continue to cook, stirring continuously for 4-5 minutes. Remove the saucepan from the heat and remove the vanilla pod. Add the sugar, a pinch of salt, and the butter. Mix well. Add 1/2 cup chopped pine nuts (keep some for decoration). Let cool for 3-4 minutes and incorporate the eggs. Let cool.

To assemble the tart: Preheat the oven to 355°F (180°C).&nbsp;Remove the short-crust pastry dough from the fridge and roll it out to a thickness of around 1/10". Use half of the rolled-out dough to line a tart mold (ø 8"-9"). Distribute the custard with pine nuts over the first layer of tart dough. Sprinkle the surface with the remaining pine nuts and top with the remaining pastry dough – cut into strips and arranged in a grid. Brush the surface with a little milk and bake at 355°F (180°C) for 45-50 minutes.

Mix the softened butter with the flour until you obtain a crumbly mixture. Add in the powdered sugar, the seeds from half a vanilla bean pod, the hone...

Fig and Pine Nut Pie

green figs

Mission figs

3 1/3C. Italian 0 flour

1/4LB. pine nuts, shelled

sugar,

1 1/2TBSP. honey

Vanilla bean pod

Butter

Cane sugar

Cornstarch

Salt

Mix the softened butter with the flour until you obtain a crumbly mixture. Add in the powdered sugar, the seeds from half a vanilla bean pod, the honey, and a pinch of salt; then add in 4 egg yolks.|Combine everything and form a ball of dough. Let it chill in the refrigerator for at least 45 minutes.|Toast the pine nuts in a pan and let them cool. Peel the green figs and cut them into pieces. In a pan, melt 3 tablespoons of cane sugar until it begins to caramelize. Then add in the chopped figs, half a vanilla bean pod, and 2 1/2 tablespoons of butter; cook until the figs begin to fall apart and release their liquids: this will first help crystallize the sugar and then melt it once again as it continues to cook. When the sugar is thoroughly melted, turn off the heat, remove the vanilla, pour everything into a bowl, and let it cool.|Add the chopped toasted pine nuts to the mixture and 2 tablespoons of cornstarch.|Line the bottom of an 8-inch springform pan with parchment paper. Roll out the dough until it is about 1/8-inch thick. Cut out a strip and use it to cover the inner edge of the pan, then cut out a disc to cover the bottom.|Pour the fig mixture into the pan and level it out,|then cover it with another disc of dough.|Fold the edge over the top disc and seal it, then press with a spoon to decorate it. Brush the dough with an egg yolk beaten together with a bit of water; perforate the dough with a fork and bake the pie at 400°F for 15 minutes, then reduce the temperature to 320°F and bake for another 45-50 minutes.|Melt the granulated sugar in a quart of water, add the Mission figs, and let them boil in the syrup for 2 minutes. Remove them from the water; make a hole at the bottom and let them cool on a dish (they are even better if you prepare them the day before). Remove the pie from the oven and let it cool. Decorate it with the Mission figs cut into slices and dust with powdered sugar.

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Top 8 pasta frolla recipes from across the web

The most viewed pasta frolla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apricot Ricotta Tart

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Ricotta and Bitter Chocolate Cake

Rich & Creamy Custard Tart With Pin...

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The most viewed pasta frolla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine