Shortcrust Pastry Dough (Pasta Frolla)

Ingredients for 1 kilo of pastry dough

500 gr (17.63 oz) 0 Flour
200 gr (7.06 oz) Icing Sugar
200 gr (7.06 oz) Room Temperature Butter
110 gr (3.88 oz) Egg Yolks
½ Grated Lemon Zest
½ Vanilla Pod

VIDEO RECIPE
Shortcrust Pastry Dough (Pasta Frolla)

VIDEO RECIPE
Apple Tart (Torta di mele)

Transfer the butter to the mixing bowl, add part of icing sugar to avoid it comes out from the mixing bowl, and pulse to start. Add the remaining icing sugar little by little and when the ingredients are well combined add half of the egg yolks. Beat the yolks before adding and pour them gradually into the mixing bowl
Once the ingredients are well combined add the grated lemon zest, the vanilla seeds and continue to mix
Then add the remaining egg yolks. Use a tablespoon to add the flour gradually. Mix until the dough reaches the right consistency, smooth and neither too hard nor too soft, then divide the dough into 2 pieces and wrap them in plastic film

Once made and wrapped place the pastry dough in the fridge for at least 3 hours. Once your dough is completely frozen, remove from fridge and let it warm slightly before beginning to work with it, cut or break into pieces and apply some pressure to soften. Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend. This dough is the base for many tarts, pies or biscuits