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.
What perfect timing for a daring bakers challenge! I have put off baking goodies for most of this month because we've been watching our waistlines. I also knew the holidays were coming up and there would be plenty of excuses for me to bake. I was so excited that I would be able to use this challenge in my Thanksgiving festivities!
I made both a Caramel Apple Crostata and an Apple Cranberry Crostata. They were both easy to make and delicious! Even though they look very similar to my traditional apple pies the crust is very different. While my usual pie crust is light and flaky, this crust is more dense like a shortbread. It was delicious but it definitely tasted like shortbread to me and since I love my pie crust recipe I probably won't make a crostata like this again. When I make another it will be filled with pastry cream and fresh fruit which I think will go wonderfully with the shortbread.
For the crust, I used the first version of the pasta frolla that was offered to us in this challenge. If you'd like the recipe, email me. I did have to add a teeny bit of water after everything was mixed together because it seemed a tad bit dry like things were not going to mix/stick together well.
I added cranberries to half of the apple mixture and I drizzled caramel over the other half of the mixture once it was in the tart shells. I also chose to make two of the crostatas with a lattice top and two with a star cut out of dough. They turned out great! Enjoy!