> These are a couple of recipes for Pasta Frolla...the Italian 
> equivalent of pate` sucree` and pate` sablee`...they are rich and sweet.
> I got them originally from a book called "Patisserie of Italy" by Jeni
> Wright (part of a series of books).  I will add my version of the helpful 
> notes that preceed the recipe in the book as well.  
> 
> 			         Viviane  (viv@higgs.ph.unimelb.edu.au)

 			  PASTA FROLLA
			  ============

The proportion of butter to flour is high, making the pastry difficult
to work with but the end result is beautifully crisp and light in
texture, melt-in-the-mouth and buttery (this is all VERY TRUE!!).  As
long as you work in cool conditions with cold hands, work surface and 
utensils (chill utensils in the fridge beforehand) there should be few
problems handling the dough.  Instructions are given here for rolling
out the dough as soon as it is made.  You will find this easier than 
chilling the dough as otherwise it will be difficult to roll out and
will tend to crack and become overworked...making it tough. Once the 
dough is rolled out to the required shape, then is the best time to
chill it in the refrigerator - chilling at this stage helps to relax
the dough and "set" the shape, preventing shrinkage during baking.
The first recipe is a crisp pastry suitable for baking blind and for
use in recipes when a firm, well-shaped pastry case is required.  The
quantity here gives a generous amount to line a 23 -- 24 cm / 9-9 1/2 in
flan tin, allowing extra for decorative trimmings etc.  

Sometimes iced water is needed to bring the ingredients together as a
dough, but the quantity is not specified as flour absorbency varies
and egg sizes differ.  When mixing the dough with your fingertips, if 
any water is necessary, add 1-2 tsp at a time and work it in until the
dough holds together without being sticky.

I will give the instructions for making it by hand and also include
instructions for making it with a food processor...this is a good way
to avoid overworking the dough.

			    PASTA FROLLA I
			    ==============

	    6 oz  plain flour (175g)
	          pinch of salt
	1 1/2 oz  caster sugar (40g)
	4 1/2 oz  unsalted butter, chilled (125g)
	    1 egg yolk

Sift the flour, salt and sugar onto a cold surface (marble is ideal).
Make a well in the centre then add the butter in walnut sized pieces
(I usually cube the butter into even smaller pieces..it's faster) and
the egg yolk.  Work the ingredients together with your fingertips,
gradually bringing the flour into the centre.  Work until the
ingredients come together as a dough, adding a little iced water if
necessary.

Flour the work surface and knead the ball of dough lightly and gently
until smooth.  It is now ready to roll or press out into a tart/flan
tin.  When you have rolled it out and fitted it into the flan tin, lightly
prick the base of the dough with fork, cover with cling film and chill
for at least 30 minutes.  Bake blind as usual and cool on a wire rack.


			    PASTA FROLLA II
			    ===============

The method for making this version is exactly the same as for the recipe
above.  The addition of baking powder gives a more crumbly result which
is delicious to eat.  Because of its soft texture, this dough is best
used for pies and tarts in which the filling and pastry are baked
together although I tend to use this one exclusively, regardless of what
sort of tart I make because it is the nicest of the two.

The ingredients for this version are exactly the same except that the
amount of sugar should be increased to 65g/2.5oz and add 0.25 teaspoon
of baking powder to the flour when you sift it.

Proceed as for the first recipe.

Food Processor Method:
======================
I find this method is quick and avoids overheating and overworking the
dough so it's always light and crisp...so long as you don't overprocess
it!!
Place the caster sugar, the chilled butter and the egg yolk into the 
food processor and process for a few seconds until combined.  Add the 
sifted flour, salt and baking powder (if using) and process for a few
seconds until it forms a ball.  Remove and knead briefly until smooth
then roll out and proceed as above.

Variations: 
==========

These are just some of the variations which I use from time to time,
depending on the sort of tart I am making and which are quite commonly
used in Italy.
1) Add a little finely grated lemon or orange zest to the wet ingredients.
2) Add a little chilled white wine or grappa (colourless Italian brandy,
   similar to schnapps) or a little vin santo when mixing the wet
   ingredients.
3)  Add a little pure vanilla or almond essence to the wet ingredients.