This is probably my shortest ever Daring Baker post, because I don’t have the time to sit down and write a long one! I actually finished the challenge quite early on in the month but just never managed to put it down in words. November, for me, has been one of those months that seems to be over as soon as it began, and December looks like it is going to be pretty much the same!
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
And so to the challenge, which I thought was something to do with pasta, when I first saw it. Then I realized pasta frolla was shortcrust pastry in Italian, and a crostata is a tart (I think pies and galettes also qualify)
As Simona, who grew up with these says, pasta frolla is versatile and can be used as a base for crostata made with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.
We had to make pasta frolla using one of the recipes provided, but what we wanted to put in it was entirely up to us. You can find the detailed recipe here. The pasta frolla recipe I used follows along with my fillings.
I wanted to use fruit in my crostata but the rains have given away to cooler weather but fruits of the season are just beginning to make an appearance. One fruit which seems to be available the year round in India these days is the apple. And I’m always game for anything that remotely resembles apple pie.
So I made some lattice-topped Crostatine di Mele. Translated, that means little crostata filled with apple pie filling. The recipe for the pasta frolla gave me 6 crostatine and 4 small crostate.
Crostatine di Mele (Apple Pie Mini Crostata)