Shortcrust Pastry

Pasta Frolla


1 ½ cups flour (6 oz.)
½ teaspoon salt
1 cup chilled butter, cut into ½" dice
1 egg, lightly beaten
4 tablespoons cold water
Yield enough pastry for an 11” Tart.
Printable Version
In a food processor, combine flour and salt with one pulse. Add all of the butter and pulse until the mix is crumbly. Add the egg and the water and pulse just until moistened. Turn out on a flat surcice the dough and form into a ball. Flatten the ball and wrap in plastic. Chill for at least 15 minutes.
©2015 Nick Stellino Productions