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.