Saturday, November 27, 2010

Daring Bakers' challenge: 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.

Okay, I won't lie, I don't really get crostata. Not that it's hard, but what makes it different from a normal pie or tart. Apparently it's Italian, especially the pasta frolla, which is the crust. It's pretty simple, so that was nice. Just throw some ingredients in the food processor, knead it a bit and you're done. You're supposed to make it in a tart pan, but I don't have one, so I used a pie pan.

Aunt Betty and I made this earlier this month, the same time as the pecan pie cupcakes and buckeyes. We didn't have a solid plan for a filling, but she had some cherry preserves she'd made earlier in September from their cherry trees out back. It turned out to be the perfect filling! Some of the other bakers did some crazier fillings, like a roasted beetroot and chilli chocolate crostata with a charred carrot lattice, or some savory options. I don't think I'm that adventurous with desserts.

But now it's time to start thinking of Christmas-themed desserts. I'm hoping the December challenge will fit that role. I definitely have to make pizzelles, something I make every year. My Aunt Mary K's mom Mildred makes them every year, and I miss them so much I've started making them. I might even transform them into a Christmas cannoli. On top of that, I'm starting Christmas decorating and movie-watching. Count for "White Christmas" (my Christmas movie of choice): 3. And it's not even December!


  1. Your crostata looks great! For me the crostata or tart crust is more like a dense shortbread whereas my pie crusts are much more flaky and thinner. I think for a pie I prefer the flaky crust, but I guess everyone has their preferences. Nice job on the challenge!

  2. O I'm the baker who did the 'crazy' filling of beetroot/chilli chocolate with the charred carrot lattice, which was delicious LOL LOL. Your cherry crostata looks so so delicious and it is so nice that you bake with other people it is always so pleasant. Superb work on this challenge.

    Don't worry I always do very creative (a little crazy) flavourings for my Daring Bakers' challenge I like to show the way out combination that can be done for the challenge.

    Cheers from Audax in Sydney Australia.

  3. Your crostata looks very yummy!!!
    Cheery jam is a perfect filling!
    Like your blog ;)

  4. Thanks for this. I love making pies and had heard of a Crostata but never knew what it was. Cool. :)

    Hope you get a chance to read/follow my blog:

  5. Pasta frolla is made with different ingredients from a pie crust. That is one difference between a crostata and a pie. Cherry preserves was a great choice for the filling.


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