Saturday, November 27, 2010

Daring Bakers: 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.

This was my first solo Daring Bakers' Challenge, because The uber-blonde is illin' (D:). It was still fun, and you get to see The Boy's kitchen that I used to cook in because... well... Black Ops has taken over our relationship so we need to stay at his house. Although he was quite obliging in taking photos for me because I had pastry hands. 

I used raspberry jam as my crostata filling. Had I not left it to the last minute I could have been more inventive, particularly as I don't actually like overly sweet things, but thats a job for another day! The pastry was really nice, although I overworked it a bit which made it difficult to get into the dish in one piece. In the end, it was easiest to tip the board I was rolling it onto straight on top of the baking dish and let it fall in, then patch up the areas I'd missed. I think I'll make this again, aside from the chilling time it wasn't too time-consuming or complex! Hopefully then I'll have some better ideas for fillings :)


sarah said...

Your crostata sounds delicious. I plan to make the pastry again, too; it was immediately loved by my husband. Well done on the challenge. :)

Simona said...

Raspberry jam sounds good as filling. Nice photos: I like that we get to see you working the dough.