I loved the pie crust - pasta frolla - the american counterpart of the classic Crisco shortening-rich pie crust.
Saturday, November 27, 2010
DB: Crostata
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.
I loved the pie crust - pasta frolla - the american counterpart of the classic Crisco shortening-rich pie crust.
I loved the pie crust - pasta frolla - the american counterpart of the classic Crisco shortening-rich pie crust.
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6 comments:
Your crostata looks wonderful well done on this challenge. Cheers from Audax in Sydney Australia.
Hello yummy! I love your filling, very awesome in my opinion. Gorgeous crostata~
Tia, This looks fantaatic. I plan to cook tonight, a clone. I have a long list and I think, I made my choice.
Beautiful job, Tia!
That looks beautiful and delicious! Great job with the challenge.
Your crostata looks very nice! I am glad you liked the pasta frolla.
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