Pasta Frolla: makes two tarts
- 1 1/3 c butter-room temperature
- ¾ c sugar
- 3 ¾ c all purpose flour
- ½ t salt
- 1 egg -room temperature
- 1 t vanilla
Combine flour and salt and set aside. In a food processor, cream the butter and sugar. Beat in the egg and vanilla. Add flour all at once. Pulse softly until it just comes together then process until it forms a ball – this takes NO MORE than 45 seconds. Do not over process.
Remove to counter. Divide into three disks, wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to make Crostata, preheat oven to 375°. Let dough come to a workable temperature. Roll out the first disk onto parchment paper into a rectangle shape. Freeze this one until ready to make lattice. Roll out the other two disks of dough on parchment paper into 10 inch circles. Spread jam directly onto dough. Slice the rectangular pastry into ¼ inch strips and lay on top of the crostatas in a criss-cross pattern. The frozen strips of dough lift off easily from the parchment paper with a thin knife or spatula. With your fingers, work the pastry edge so the lattice and pastry dough form a nice rounded edge. Sprinkle lattice with coarse sugar if desired. Pull the parchment directly onto baking sheets and bake 25 minutes at 375°.