Italian · Pastry

Pasta Frolla Napoletana

Name: Pasta Frolla Napoletana
Total time: 1 h 16 min
Yield: Makes one 24 cm tart shell, 8 slices
Cuisine: Italian
Ingredients: 100 g granulated sugar; 50 g lard; 50 g unsalted butter; 50 ml water; 1 tsp pure vanilla extract; ½ lemon, zested; 250 g all-purpose flour; 1 pinch baker's ammonia; 1 pinch fine salt

A Neapolitan twist on sweet pastry dough, made with lard and a little butter for a short, sandy bite. Baker's ammonia gives a light crispness, and the smell bakes off completely.

YieldMakes one 24 cm tart shell, 8 slices
Hands-on15 min
Total1 h 16 min
Difficulty

Ingredients

100 ggranulated sugar
50 glard
50 gunsalted butter
50 mlwater
1 tsppure vanilla extract
½lemon, zested
250 gall-purpose flour
1 pinchbaker's ammonia
1 pinchfine salt

Contains

Gluten
Dairy
Wheat
Citrus fruits (any)
Lemon
Vanilla
All mammal meat (alpha-gal)
Pork
Alcohol

Taste

Sweet
Salty
Richness / fat
Aromatic spice

Texture

Crisp

Equipment

Stand mixer

Season

Any season

Occasion

Weekend project

Effort

Under 20 min active
1–3 hours total
Difficulty 3
Needs advance prep
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: moderate
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

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Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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