The 2010 November Daring Bakersâ€™ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakersâ€™ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusiâ€™s Science in the Kitchen and the Art of Eating Well.
This month’s challenge for the Daring Bakers is one that’s near and dear to my heart: crostata.
Simona, our hostess, was truly dedicated to this challenge and went to great lengths to create a truly memorable crostata recipe. Thank you, Simona!
I’m lucky I managed to find the time to do this one so I kept it very simple with a raspberry jam filling. I did take some liberties with the crostata top by twirling some of the dough ribbons and cutting out some stars with the leftover dough.
I found this crostata to be more tart-like than what the crostata from my father’s family looks and tastes like. It was still very delicious, though.
Visit The Daring Kitchen for the recipe and to see what other Daring Bakers produced!