Italian Sweet Shortcrust Pastry Recipe (Pasta Frolla)

Ah, Pasta Frolla just saying the name feels like opening a kitchen door somewhere in Italy, doesn’t it? The smell of butter, sugar, and something magical baking in the oven. It’s tender, buttery, and just sweet enough, the kind of pastry that wraps you up in a bit of nostalgia, even if you’ve never had a Nonna of your own.

Pasta Frolla (Italian Sweet Shortcrust Pastry)

At its heart, it’s a simple dough: flour, butter, sugar, and eggs. Nothing fancy. But somehow, it turns into the foundation for some of Italy’s most beloved desserts. That rustic crostata with jam that tastes like summer. Yep, Pasta Frolla. Those delicate little fruit tarts that practically melt on your tongue. And let’s not forget the elegant, fragrant Pastiera Napoletana, all thanks to this humble pastry. The story of pasta Frolla goes way back like, medieval times back.

Back when sweet things were made with honey or syrup because sugar was a luxury most people couldn’t afford. Over time, as sugar became more common, the dough slowly transformed into the rich, crumbly classic we know and love today.

It’s the kind of recipe you can count on, whether you’re going for something simple and rustic or polished and picture-perfect. Pasta frolla doesn’t need to shout to be special, it’s comforting, versatile, and quietly beautiful in that very Italian way.

Because in the end, isn’t that the magic of good baking? Taking a few basic ingredients and turning them into something that makes people stop and smile. Simple, timeless, and always made with love.

Regional Variations in Italy

Across Italy, pasta frolla is adapted to local flavors and region’s ingredients.
Tuscany & Umbria: Used in simple jam-filled crostate or paired with fresh ricott
Naples (Campania): Often enriched with citrus zest or lard, especially for Pastiera
Northern Italy: May include ground almonds or hazelnuts for a richer, nutty dough

Traditional Desserts Made with Pasta Frolla

Pasta Frolla is a classic Italian sweet shortcrust pastry used as the base for many traditional Italian desserts. It’s rich, buttery, and slightly sweet with a tender, crumbly texture. Here’s how it’s commonly used:

Crostata di Marmellata
A rustic jam tart, typically filled with apricot, cherry, or fig preserves.

Crostata alla Crema
A tart filled with pastry cream (crema pasticcera) and often topped with seasonal fruit.

Pastiera Napoletana
A Neapolitan Easter tart made with ricotta, orange zest, and cooked wheat berries.

Torta della Nonna (Grandma’s Cake)
Shortcrust base filled with custard or pastry cream and topped with pine nuts and powdered sugar.

Italian Cookies (Biscotti di Pasta Frolla)
Cut into shapes and sometimes filled with jam or Nutella or dipped in chocolate.

Mini Fruit Tarts
Bite-sized shells filled with custard and fresh fruit, glazed for shine.

Pasta Frolla: Your Go-To Italian Pastry Dough

Unlike American or French shortcrusts, Pasta Frolla has a softer, more delicate crumb thanks to a few extra egg yolks and minimal gluten development. It’s just sweet enough without overpowering, which makes it the perfect match for fruit fillings, creamy custards, or even a simple swipe of jam. No chewiness here just melt-in-your-mouth goodness.

But pasta frolla is more than just a pastry dough. It’s a piece of Italian culinary heritage, passed down from Nonna’s kitchen to modern bakeries and home ovens alike. From Sunday lunches to Easter tables, this dough has quietly supported generations of sweet memories. It’s versatile, elegant, and a simple way to connect with Italy’s rich baking tradition.

Pasta Frolla: The Heart of Italian Home Baking

There’s a kind of magic in the way Italian grandmothers bake. No fancy tools. No strict measurements. Just hands, memory, and love. Pasta frolla Italy’s classic sweet shortcrust pastry is exactly that kind of magic.

Made from the simplest ingredients, flour, butter, sugar, and eggs, Pasta Frolla is buttery, tender, and just sweet enough to wrap around whatever fruit, cream, or custard you’re dreaming of. It’s the base of so many beloved desserts, from rustic jam tarts to elegant holiday pies.

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Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Servings: 2 10″ crust

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

3 cups All-purpose flour
1 cup granulated sugar
¾ cup Unsalted butter (cold, cubed)
2 large eggs at room temperature
2 large egg yolks at room temperature
⅛ tsp pinch of salt
Zest of 1 lemon (optional)
1 tsp Vanilla extract (optional)

Equipment

Stand Mixer

Instructions

Cream butter & sugar:

In a mixer or food processor, cream the cold butter and sugar until smooth but not fluffy.

Add yolks, whole egg, flavorings:

Mix in the egg yolk, whole egg, vanilla, lemon zest, and salt until just combined.

Add flour:

Add all the flour at once and mix until the dough just comes together. Do not overmix.

Divide:

Divide dough into 2 equal portions (about 475–500 g each). Flatten into disks, wrap in plastic, and chill for at least 1 hour.

Roll out:

On a lightly floured surface, roll dough to about 3–4 mm thickness (~⅛ inch).
Fit into 10” tart pan, trimming excess. Dock base with a fork.

Chill again:

Chill lined pans for 20–30 min to prevent shrinkage during baking.

Blind bake:

Preheat oven to 175°C / 350°F.
Line shells with parchment and fill with pie weights or dry beans.
Bake 15 minutes, remove weights, bake 5 more minutes until light golden.

Cool:

Let crusts cool completely on a wire rack before filling.

Notes

Cold butter is key: It keeps the dough crumbly and tender. If the butter softens too much while mixing, pop the bowl in the fridge for 10 minutes before proceeding.

Don’t overmix once the flour is added overworking the gluten makes the crust tough. The dough should look slightly crumbly but hold together when pressed. If it’s too dry, add ½ tsp cold milk or water at a time until it binds.

Chill the dough before and after rolling. This reduces shrinkage during baking, improves flakiness and makes rolling easier (30 minutes in the freezer or 1 hour in the fridge)

Blind baking is essential for filled tarts or wet fillings (e.g., pastry cream, lemon curd).

For fully baked shells, bake until the bottom is golden and crisp, not just pale beige. This usually means 18–22 minutes total. If baking with filling, partial blind baking (10–12 min) may be enough depending on the filling moisture and baking time.

Storage for Pasta Frolla Crusts

Whether you’re prepping ahead for bakery orders or planning a holiday bake-a-thon, Pasta Frolla stores beautifully when handled properly.

Raw Dough

Method	Duration	Notes
Refrigerator	Up to 3 days	Wrap tightly in plastic wrap or airtight container. Let rest 20–30 min at room temp before rolling.
Freezer	Up to 1 month	Wrap in double plastic wrap + foil or place in freezer-safe bag. Thaw overnight in fridge before use.

Fully Baked

Method	Duration	Notes
Room Temp	2–3 days	Store in airtight container in a cool, dry spot. Do not refrigerate—can become soggy.
Freezer	Up to 2 months	Cool completely. Wrap well. To refresh, warm in oven at 150°C / 300°F for 5–8 minutes.