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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.
Though I make many things from scratch, I had never made any type of pie crust. I'd heard enough horror stories, and decided it wasn't worth the fuss. Especially since I'm not really a pie kind of girl. For this month's challenge, we were to make pasta frolla, as sweet pie/tart dough, and shape it into a crostata, an Italian tart. The filling was up to the baker, and I immediately knew I wanted to use Dorie Greenspan's recipe for almond cream. Just before receiving the challenge, I'd been reading DG's Baking, and it sounded amazing. I paired the almond cream with cherry preserves. Not a bad filling, but entirely too sweet! Yes, too sweet, even for me! The Artist thought is was good and ate nearly the whole thing.
