Pasta Frolla Recipe
This is the Italian version of shortcrust pastry, or the French Pâte Sucrée.
- Chop up the butter in a fine "dice." Mix the sugar in to make a coarse crumble. Mix in the egg.
- Mix in the flour; the dough should be a little coarse, and show very small pieces of butter still intact.
- Refrigerate for at least an hour before using.
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