Daring Bakers: Crostata
27 Nov
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.
This month for the Daring Bakers challenge, I had originally wanted to make a more traditional crostata, but in the end couldn’t resist the lure of making a key lime curd filling for the tart shell, instead. Having just made lemon curd in my pastry classes a week before, I really wanted to try it at home.
I used a Martha Stewart’s recipe for the curd, and nearly regretted my decision to zest and juice nearly two dozen golf-ball-sized key limes,.. but I think it was worth it in the end.
The pasta frolla made a wonderful tart shell, and I think I will be using it again soon… especially having just bought a tart pan for this challenge.
Pasta Frolla
(Provided by Simona)1/2 c. minus 1 tablespoon superfine sugar or a scant 3/4 cup of powdered sugar
1 and 3/4 cup unbleached all-purpose flour
a pinch of salt
1 stick cold unsalted butter, cut into small pieces
grated zest of half a lemon (I used the key lime zest)
1 large egg and 1 large egg yolk, lightly beaten in a small bowWhisk 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
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.
I decorated the top with cookies cut from the leftover pasta frolla, and a few raspberries… Honestly, it was kind of a last-minute idea. I like it, but I wish I would have taken the time to come up with something else. Hopefully I’ll get a chance to make a few other tarts soon.
Very beautiful, I love the cookies and fresh raspberries!
Coz´s last blog ..Crostata Con La Crema
Wow..lovely clicks…yummilicious!
I love that you made a key lime filling! Combined with the sweet pasta frolla crust and topped with those raspberries, it sounds delicious!
Kocinera´s last blog ..Daring Bakers’ Challenge- Cranberry White Chocolate Crostata
Key lime filling that does sound delicious your crostata looks perfect!!!
Well done on this challenge.
Cheers from Audax in Sydney Australia.
Audax Artifex´s last blog ..Daring Bakers November- 2010 challenge Crostata
Your Crostata is so beautifully decorated! Looks delicious too! Great job on the challenge!
Renata´s last blog ..CROSTATA! – Desafio Daring Bakers – Nov-2010
That looks beautiful!
I hate hate hate juicing tiny hard limes..I usually end up adding a few easy squeezes of lemon towards the end.
I can’t wait to try more tart designs in the near future too!
Stephanie´s last blog ..Daring Bakers- Crostata
I very seriously considered using a regular lime towards the end to finish it off, but decided to just persevere instead.
Your crostata looks awesome and delicious!
looks so beautiful, and symmetrical(that’s a good thing
) and it sounds amazing to! lovely pictures by the way 
Dee D.´s last blog ..apple crostata
That tart looks delicious!! But 2 doz key limes? Why??
Avanika (Yumsilicious Bakes)´s last blog ..Chocolate Overdose Cake
I think the lime curd was a great idea for the filling. I also think that the decoration you made looks very nice. I am glad you plan on making crostata again.
Simona´s last blog ..un weekend di pane
Looks so tasty… I’ll try to cook by myself:)