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.
Download the pdf of the recipes here.
Ingredients for the Crostata:
- 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine/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 (you could also use vanilla sugar as an option)
- 1 large egg and 1 large egg yolk, lightly beaten in a small bowl
Making pasta frolla by hand:
- 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.
Making pasta frolla with a food processor:
- Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.
- Add butter and pulse a few times, until the mixture has the consistency of coarse meal.
- Empty food processor’s bowl onto your work surface
- See step 3 above and continue as explained in the following steps (minus the lemon zest, which you have already added).
For the tart filling I chose to make a lemon custard much like the filling for a Tarte au Citron but you can let your imagination run away and use almost anything as the filling. I loved the texture of the crostata and will definitely use this recipe again for tart making.
For some very useful tips on the pastry making, look here.