Pâte Frolle II
(French Almond Pastry II) Recipe

Origin: France      Period: Traditional

Ingredients:

180g plain flour
90g butter
90g caster sugar
1 small egg
1 egg yolk
75g ground almonds
grated zest of 1/2 lemon

Pâte Frolle II
(French Almond Pastry II) Preparation:

Method:

Sift the flour onto a board or chilled marble slab. Form a well in the centre and add the sugar, egg and egg yolk. Scatter the almonds and lemon zest over the flour then use your fingertips to mix the egg and sugar together until light and creamy. Add the butter and continue working, gradually drawing in the flour and almonds with your fingertips.

When a paste is formed and all the flour has been incorporated roll into a ball then set aside in a cool place for 30 minutes (or more) before using. Use as the base for flans and tartlets, or as the basis for petits fours.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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