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.
Your crostata looks wonderful well done on this challenge. Cheers from Audax in Sydney Australia.
ReplyDeleteHello yummy! I love your filling, very awesome in my opinion. Gorgeous crostata~
ReplyDeleteTia, This looks fantaatic. I plan to cook tonight, a clone. I have a long list and I think, I made my choice.
ReplyDeleteBeautiful job, Tia!
ReplyDeleteThat looks beautiful and delicious! Great job with the challenge.
ReplyDeleteYour crostata looks very nice! I am glad you liked the pasta frolla.
ReplyDelete