Crostata Dough Pasta Frolla Food

CROSTATA DOUGH (PASTA FROLLA)

CROSTATA DOUGH (PASTA FROLLA) image

Number Of Ingredients 8

Ingredients

3 cups unbleached all-purpose flour, plus more for the work surface
1 cup confectioner's sugar
1/4 teaspoon fine sea salt or table salt
Finely grated zest of 1 lemon
Finely grated zest of 1 small orange
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
2 large egg yolks

Steps:

Put the flour, sugar, salt, and lemon and orange zests in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolks and process until the dough just begins to come together. Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with. Cook's Note: If you make a 9-inch crostata, you will have some leftover dough, which you can rewrap and freeze for future use, or roll out, cut into shapes and make cookies. Bake them at 350 degrees for about 10 minutes, or until lightly browned.

CROSTATA DOUGH

Crostata Dough image

Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes enough for one 8-by-11-inch lattice-topped tart

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon coarse salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

Steps:

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

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