This month's challenge was to make a crostata dough and fill it with our choice of anything at all. Time ran out on me, as it usually does, as I really wanted to make a savoury one. I did manage to make 2 small crostate, but I'll definitely have to come back to this one, especially as I still have some of the pastry in the freezer. The first one I made, shown above, was blind-baked and filled with passion fruit curd and topped with raspberries. It tasted like summer, which is a treat, considering it's been alternating between freezing rain and snow here for the last 24 hours. You can find the recipe for the passion fruit curd here.
The other one I made was filled with homemade applesauce and fresh blackberries. I find that a very English combination, but it was fantastic in the pasta frolla crust. I actually liked the crust better in this one--it was not as crisp and flaky, but very tasty from the filling. I topped it with a lattice and sprinkled it with raw sugar. I served this with whipped cream on the side, but it didn't need it at all. I had some warm and some cold and liked it both ways.
|Before topping and baking|
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.