276 — Pastiera Shortcrust (Pasta frolla per la pastiera) — Neapolitan Easter Tart Dough
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| All-purpose flour | 300 g (2½ cups) |
| Cold butter | 150 g (⅔ cup) |
| Sugar | 100 g (½ cup) |
| Egg yolks | 2 |
| Whole egg | 1 |
| Lemon zest | from 1 lemon |
| Vanilla extract | 1 tsp |
| Salt | pinch |
- Category: Basi
- Prep time: 15 min
- Chill time: 1 hr
- Total time: ~75 min
- Yield: 1 crust
- Difficulty: Medium
Instructions
- Mix the flour, sugar, and salt in a large bowl.
- Cut the cold butter into small pieces and work into the flour mixture with your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolks, whole egg, lemon zest, and vanilla extract. Mix until the dough just comes together.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Roll out on a lightly floured surface to your desired thickness and use for pastiera filling.
Related Recipes
- [Pie Crust Dough (#243)](../243_Pie_Crust_Dough.md)
- [Leavened Dough (#244)](../244_Leavened_Dough.md)
- [Sweet Pastry Dough (#245)](../245_Fresh_Egg_Pasta_Dough.md)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.