Saturday, November 27, 2010

Daring Bakers Make 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.

I have never tried crostata before, so I was looking forward to this challenge.  While the cream filling sounded right up my alley, I decided to instead go for a simpler version topping it instead with my homemade apple butter.  I thought it would be a nice addition to our Thanksgiving dessert spread.

This was a very easy tart to put together, especially since I was able to whip it together in the food processor.  It was nice and tender and just sweet enough to complement the apple butter.  I actually enjoyed this crust so much that I may use it instead of my standard crust for the pumpkin pies next time.  There are several variations for a crostada including fresh fruit, preserves, or cream, so rather then put all the recipes here I will instead simply provide the link to the options, please head over to the Daring Baker's site if you would like to try one of the variation for this delicious dessert.


  1. Dear Katie Rose,
    I have answered your question left at my blog (
    Your Crostata looks fabulous!

  2. Delicious...I can just imagine the taste of the pasta frolla with the apple butter! Good job!

  3. Your crostata is great! This apple puree filling sounds perfect!
    I liked this challenge so much, and the dough is so delicious that I'm sure I'll keep it to other recipes too!

  4. Seems like i need to give this dough a try! I am sure this was a hit on Thanksgiving!

  5. Fruity desserts after a big meal are always perfect! I'll bet it was a hit with your guests!


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