![\"Lime](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/TortaLimoneMascarpone-640x383-0357_558.jpg\" "\\"Lime")
<\/a><\/p>\nI love this torta – it is light yet satisfying with a tender crust and a lime filling that delivers great citrus flavor without a heavy does of tartness.<\/p>\n
For those of you who have a fear of pastry – let me give you a couple of tips. First, start with easy to roll doughs like this one. Known in Italian as pasta frolla (tender crust), this shortcrust is sturdy and tender. The term “short” refers to the length of the gluten strands, the protein that gives the crust its body. Gluten needs water to form, and if less water is present, less gluten will form, and the crust will be more tender. Pasta frolla uses butter, eggs (often only yolk), and frequently cream or other fat with a lower moisture content than water. These crusts, unlike classic American pie crust, also contain sugar, which while contributing to browning, is also hygroscopic, leaving even less water in the dough to form gluten. Because these strands are short, the crust, while not flaky, is tender. The extra fat from the addition of egg, cream, or in this case mascarpone, renders these doughs very easy to roll. Most recipes for pasta frolla call for Italian baking powder which contains two leaveners and powdered vanilla. It gives the crust a bit of lift and flavor, while contributing to tenderness and browning.<\/p>\n
About the subtitle “Everything old is new again.” If you are looking for rolling ease and perfect pastry – buy a pastry cloth and rolling pin cover. These tools allow you to use less flour while rolling, and less flour means better crust. It is that simple. Pastry cloths are made of muslin or canvas and often have the added advantage of printed circles to take the guesswork out of rolling a crust. The rolling pin cover is an elastic sock that slips tightly over the pin. These are old fashioned tools that went out of style when I was a child. Before you begin, rub a few tablespoons of flour into the cloth and rolling pin cover. Roll your dough, being sure to frequently give it a quarter turn as you work. You will find that you will need far less flour than usual, and your dough will not stick. Use these tools once, and you will never want to be without them. I use a very spiffy set available on Amazon<\/a> – the pastry cloth fits over a frame that attaches to the edge of the counter holding it steady while you roll.<\/p>\n I have adapted this filling from one that I learned from Carolyn Thacker. I first met her when I was a student at Montana Mercantile in Santa Monica in the early eighties. With an extraordinary depth of knowledge that extends to all facets of cooking and a generous dose of humanity and integrity to match, she is one of the finest teachers I have ever had the pleasure to know. Thank you Carolyn, for this recipe and for all you taught me over the years. Much of the cook I am today is because of you.<\/p>\n<\/a><\/p>\n