Comments on: Cranberry Jam Tarts with ‘Pasta Frolla’

By: Christmas Party Ideas

Christmas Party Ideas — Thu, 18 Dec 2014 11:36:01 +0000

This cranberry tart perfect for Christmas celebration.Look so yummy and don’t spend much time for making it. Thanks for sharing..

By: Weekend Bakers

Weekend Bakers — Sat, 01 Jun 2013 09:05:53 +0000

In reply to Sam.

Thanks Sam, glad you liked it too!

Happy Baking Weekend!

Marieke

By: Sam

Sam — Fri, 31 May 2013 18:08:13 +0000

Lovely tart dough recipe. It came out perfect.

By: Weekend Bakers

Weekend Bakers — Fri, 18 Jan 2013 12:03:29 +0000

In reply to stefano arturi.

Hello Stefano!
Really grateful for your very authentic tips and explanation about the pasta frolla. I will definitively try the maturing of the dough.

Happy (Italian) Baking in the UK!

Marieke

By: stefano arturi

stefano arturi — Thu, 17 Jan 2013 09:14:17 +0000

hi there
Good recipe – well done. One comment: In Italy pasta frolla is often left to mature on purpose, for a day at least (frollare means… well… to age/mature/develop flavour: it is the same verb also used for meat hanging, for instance) – it does get better. This is a good recipe but you might want to consider using also icing sugar. There are of course endless versions of pasta frolla. Often people add also a pinch of baking powder for a more cakey texture and sometimes the butter almost equals the flour.
I prefer to cook my pastry at lower temperature (160-170 C) for longer (or to blind bake it first and then fill it).
All in all it is a beautiful pastry, especially with jam or ricotta fillings. I too often prepare a fresh fruit compote – I think it gives the best results (rather than using plain jam). I was also reading your post about Croissants – totally agree, the more one makes them, the more proficient one becomes and let’s be honest – when they turn out well, they r hugely rewarding. Thanks for the good tips. Very good web site – stefano (I am an Italian cook but Iive now Lyme Regis, Dorset, UK).