I’m a few days late on this posting, but I did make my crostata and had to share!
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.
I decided to make a kind of mash up of different kinds of crostata, so I did a layer of pastry cream on the bottom and then a layer of jam on top.
First, you make the dough. Here’s my base with a well in it and then the egg added to it:
And once I mixed it all together and smashed it around, I got a pretty nice dough:
And it rolled out with minimal cracking.
I didn’t have a tart pan with removable bottom, so I just used a pie dish. The result was a slightly wonky-looking dessert since the dough was higher than the fillings. Kind of way higher. Here’s with the pastry cream…
…which I then baked.
So, that looked yum, but I didn’t want it to be just cream (although I’d settle for just cream any day). I wanted to put some jam on top, so I melted some raspberry jam and just poured it on top, so it would spread smoothly.
There you have my raspberry cream crostata. It was pretty yummy, too– not too sweet.
WOWOWOW that last photograph says it all it is perfection those layers are awesome, wondrous results.
Cheers from Audax in Sydney Australia.