Pasta Frolla 1 Recipe
enough for three 8-inch tarts, two or three 9- or 10- inch tarts, depending on the thickness; one two-crust or two latticed 9- or 10- inch tarts; one
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Cooking tools:
- Mixing bowl
- Measuring cup
- Spoon
- Pastry cutter
- Plastic wrap
- Aluminum foil
- Rolling pin
- Bench scraper
- Tart pan
- Springform pan
- Fork
- Pie weights
- Oven
- Baking sheet
- Cooling rack
- Refrigerator
- Freezer
- Dried beans
- Coffee can
- Ravioli cutter
- Chef's knife
- Straight edge
- Pastry brush
- Kitchen scale
Ingredients
- 2 1/4 cups all-purpose flour (300 g)
- 1/2 cup sugar (100 g)
- 1 pinch salt
- 7/8 cup unsalted butter, at cool room temp and malleable (200 g)
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract or 1 lemon, grated zest of
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