Saturday, November 27, 2010

The Daring Bakers' November Challenge - Crostada!

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. (Recipe HERE)

I was eager to make this, since the crust (the pasta frolla) was a lovely shortbread-y type of dough, and we were encouraged to try any kind of filling we wanted. I thought an apple custard filling would be great for fall.

The pasta frolla, though somewhat sweet, was mixed up, by hand, in the same way pasta (for noodles) is, starting with the dry ingredients in a pile and the egg placed in a center indentation. Starting with a fork, and then using my hands, I incorporated the dry ingredients into the egg, just until it all came together into a nice dough.



After refrigerating the dough for a couple hours, I rolled it out, put it in a tart pan, and baked it. Once the crust was cool, I brushed it with an apricot glaze, to seal it and keep the filling from soaking in and making it soggy. (It worked well, by the way!)


For the filling, I sauteed some tart apples (Granny Smiths) in some butter and sugar until they were slightly soft.


After the apricot glaze had set up on the crust, I filled it with a layer of apples and poured the custard filling over top. I sprinkled a little cinnamon over it and popped it into the oven (20 to 25 minutes). If I make an apple custard crostada again, I will bake it for a shorter amount of time. I think the custard was a bit over-baked, but still tasty!


3 comments:

Audax said...

Your apple custard crostata sounds so delicious well done on this challenge and a nice photo to finish the posting. Great work on this challenge. Cheers from Audax in Sydney Australia.

crumbsoflove said...

Your filling sounds wonderful. Great job!

Miri said...

Apple and custartd - perfect together... I'm so annoyed now that I only used plain ole pastry cream for my sweet crostata!