Daring Baker Challenge: 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.

Download a pdf of the challenge.

I’m not feeling any words this month so I’ll let the photos speak for themselves. In the end my flavor choice was a little bland. Next time I’ll zip it up with something tangy added.

pear crostata

Pears, pear and hazelnut jam and pastry cream.


Gravity defying crème patisserie.


Pears on the mandoline.


Pear and hazelnut crostata ready for the oven.

4 responses to “Daring Baker Challenge: Crostata”

  1. Pear and hazelnut crostata sounds delicious and it looks so tasty and I love how juicy it looks. That pastry cream sounds like an excellent addition.

    Cheers from Audax in Sydney Australia.

  2. The photos are amazing! They do speak for themselves indeed!

  3. Gosh, I wish my creme patissiere had came out like yours! It looks great, sorry to hear the taste wasn’t up to your expectations, but the combination sound good to me!

  4. The choice of filling sounds very interesting and the crostata looks very nice. I particularly like the photo of the gravity defying pastry cream 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: