Posts Tagged ‘fruit tart’

Crostata is the name of the game for this months Daring Bakers Challenge.  It’s basically just a fruit tart, which I made 4 months ago in a baking party with my friend Alicia.  We hand made the dough, blind baked the shell, then filled it with pastry cream and fresh fruit.  It was pretty and delicious.  So for the crostata, I chose to do the more traditional version with fruit preserves baked in the oven.  Didn’t want to redo what I’d already done.

The pasta frolla (dough) was very easy to make and work with.  Once rolled out, I filled it with blueberry and cherry fruit preserves that were low in additives.  I also alternated the preserves with pastry cream since that was the other version of a crostata.  Baked pastry cream gets the consistency of cheesecake and is quite tasty.  The whole process didn’t take long at all.  The challenge would probably have been more interesting if we had to make the preserves ourselves.  Overall, I was surprised how good a jam tart tasted.  I thought it’d be weird, but it tasted basically like a fruit pie.

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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