Recipe - Pasta Frolla Short Pastry Dough

2 cup Unbleached allpurpose Flour
One half cup Sugar
One fourth teaspoon Salt
7/8 cup Unsalted butter; (1 3/4
Sticks) at Room temperature
1 Whole egg
1 Egg yolk
Three fourths teaspoon Vanilla extract
One half teaspoon Lemon extract
Additional flour for work
Surface and Hands

In a large mixing bowl, combine the flour, sugar, salt, and butter. Using a
handheld mixer set on low speed, beat until the mixture is crumbly and
forms peasized balls.

In a separate bowl combine the whole egg, egg yolk, and vanilla and lemon
extracts and lightly beat together with a fork. Add the egg lightly beat
together with a fork. Add the egg mixture to the flour mixture and beat on
low speed until a rough, shaggy mass forms.

Turn the dough out onto a lightly floured work surface. Dust your hands
with flour and knead the dough until it is smooth and all the ingredients
are thoroughly incorporated, about 1 minute. Wrap and chill for at least 1
hour before using, or store for up to 4 days.

If chilled for longer than 1 hour, the dough will be quite hard. Let it
warm slightly before beginning to work with it. You can press on it a few
times with a rolling pin to make it more malleable. Do not handle it too
much or it will bake up tough. (Makes about 1 One fourth pounds dough)

This butterrich pastry, which crumbles deliciously in the mouth, is the
base for a myriad of Italian sweets, from the raisinladen Garibaldi cookie
to a variety of fruitfilled tarts. The recipe yields enough dough to make
two teninch tarts. When you roll it out, note the thickness specified in
the recipe. It is important that a tart shell not be too thick, so you may
find yourself rolling a larger round than necessary to line the pan. The
pastry scraps can be used for making a few small sugardusted cookies. Do
not reroll the scraps more than once, however, because the dough will
toughen. This dough also can be frozen, well wrapped, for up to two weeks.
Thaw overnight in the refrigerator before using.

From the bakers at Il Fornaio, recipes for those who love to bake: For
information regarding Il Fornaio, please contact us at info@ilfornaio.com

Copyright 1995 1996, Il Fornaio America Corporation.

Date: Wed, 26 Jun 1996 08:10:35 0500

From: Pat Asher asher@mcs.com

MCRecipe Digest #130

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.