Daring Bakers November: Crostata

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.

Ahem. I have a confession to make this month. I somehow didn’t read the recipe properly because I was so excited to see we were making a crostata, I kinda sorta forgot about the whole “pasta frolla” part. Ahem. Pasta frolla is a short crust pastry where egg yolks, not iced water, are used to bind the pastry. Right well, that will have to be for another time because I made a regular shortcrust pastry, using a Dorie Greenspan recipe with breakfast pastries in mind – the more rustic version of crostata. It is usually prepared by folding the edges of the dough over the top of a preserves or marmalade filling, which gives it a more “rough” look. If you search Google Images for crostata, you will see two types – lovely uniform round ones filled with preserves and topped with pretty strips of pastry. And more rustic ones like, ahem, mine.

Since I have been consumed by baking lately (out damned pumpkin, I say! You will see what I mean in tomorrow’s post, Project Food Blog Challenge 8: Baking with pumpkin), again, I employed my Maths for Baking skills and whittled the recipe down to make two tiny pastries for last Sunday’s breakfast, inspired by some mini-crostatas I had seen whilst searching for the pastry recipe. I was dubious about them but they were perfect – just like something you would get in a bakery. I filled them with apples and cranberries since that is what we had on hand and the flavours were spot on.

 

Even though I didn’t make the pasta frolla, I am still pretty happy with this challenge. Pastry and I are not typically friends so the fact that this came out was reason enough for a happy dance in my kitchen! Must be the Dorie pastry recipe – hers never seem to let me down!

Yes, I am thrilled to announce I have made it to Round 8 of Project Food Blog. I am one of 24 people left from an original 600 contestants. Thank you all for reading and voting (and watching my video!) – my next post (getting creative with baked goods featuring pumpkin) will be up on Sunday.

50 thoughts on “Daring Bakers November: Crostata”

  1. I just love your mini crostata and the pastry recipe looks so simple and very similar to the challenge recipe anyway. Lovely work on this challenge. Your crostate look perfect well done. Cheers from Audax in Sydney Australia.

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  3. Gorgeous mini crostate! I made the uniform version, but I think I prefer the more rustic, folded-in look. It’s more appetising and charming. Perfect, pretty comfort food. Yours look wonderful with the apples and cranberries and sugared tops. 🙂

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    • Evelyne, I think even had I read that that was the requirement (I had understood the crostata was), I would have still made the same thing. Pretty as they are, tarts like that are not really my favourite type of dessert. Perhaps I will make one to take to a party or whatever but not for eating at home.

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  4. Your little crostatas are too cute! I also have an issue with following directions =) and made mine without the eggs, and mostly without the sugar, but that’s just personal preference.

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  5. It looks like perfect pastry to me! you are becoming the real baker now. CAn’t wait to see your pumpkin entry.

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  6. Your crostatas turned out perfect and delicious looking! I love the combination of apples and dried cranberries so I would be all over those crostatas. They look sooo good! I’m going to have to try out Dorie’s recipe, it sounds delicious!

    I can’t wait for your PFB post! I have been waiting and waiting for it! 🙂 I’m so excited to see what you came up with!

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  7. I think your rustic crostata’s look cute! I also made a smaller version of cranberry and apple and the flavors were great together. Nice job on the challenge!

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  8. These look so professional-just like something from an artisan bakery. You can totally tell why you’ve made it so far into the bloggers challenge. Congratulations! It’s all getting terribly exciting now!

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  9. I don’t care that you didn’t read the instructions properly, these look positively divine, and I’m impressed that you even made your own pastry at all, which is something I would definitely think twice about. In fact, now that I think about it is probably the reason why I have so far never tried making crostata – but you’ve certainly now inspired me to try.
    Sue 🙂

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  10. Love your crostata Mardi. Great flavour combination. My Mom showed me how to make Pasta Frolla a little bit ago. My Mom is from the Abruzzo region in Italy and the pasta frolla she grew up making uses oil instead of the usual butter. I’ve grown up eating it this way but would like to try the version with butter at some point. I found it was quite easy to work with. We spent the afternoon making Fiadone Dolce, one of my favourites Italian treats. Have you ever tried it? I didn’t realize it could be used for crostata, I will have to try it for sure. Also looking forward to trying Dorie’s recipe too. Thanks for sharing!

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