daring bakers, november.
This month, I was pleased to be given a challenge that was so flexible - crostata, using pasta frolla (basically sweet, rich shortcrust) with whatever filling we liked. Being November, and with family visiting, I went for warm, comforting, winter staples: apples and mincemeat. I must confess, I didn't make the mince myself as I was a bit stretched for time (and it needs a while to hang about) but I had a great time with the pastry and was really pleased with how it turned out. Will definitely be using this recipe again.
I apologise for the photo, which was taken a second after I offered a slice to my father, because I had completely forgotten to schedule a proper photoshoot for it. Oh well...
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.
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Ingredients:
1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] caster sugar or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
a pinch of salt
1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
grated zest of half a lemon
1 large egg and 1 large egg yolk, lightly beaten in a small bowl
Whisk together sugar, flour and salt in a bowl.
Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
Add the lemon zest to your flour/butter/egg mixture.
Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Roll out the dough to fit your pie or tart dish, then prick the bottom with a fork . Fill with your fruit mixture and bake at 375 F for 25-35 minutes, or until golden.
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