So i recently joined Daring Bakers which is a group online that gives challenges every month. I am so excited because this is my first challenge so far this month. I was suppose to post on the 27th but when we moved i lost the cord to download the pictures from my camera on to the computer. Sorry this is a bit late, also i tried 2 different recipes one apple and one pumpkin but i must have forgotten to photograph the pumpkin pie, OH WELL. 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.
First we will start off by making the dough, i made it in the food processor. Take all the dry ingredients and pulse it a few times to mix.
Cut the butter and add it to the food processor, pulse so that the butter breaks down to the size of peas.
Pour the dry ingredients on the counter and make a well in the middle. Mix an egg and an egg yolk together and pour them in the middle of the flour well. Mix just enough to blend, don't mix too much because you don't want to melt the butter with your warm fingers.
Cut two Fuji apples (or any hard tart apple) into thin slices (peel or not, its your choice)
In a large bowl add the apple slices, cinnamon, flour, salt and sugar.
Mix together, it should be thick so that the bottom of the crostata doesn't get soggy.
Roll out the chilled dough, i cut the edges for a cleaner edge but this is optional.
Arrange the apples any way you want or just simply pile them in a big bunch in the middle.
Fold the edges up and brush on an egg wash
bake until golden brown and flaky
It cuts very nicely too
1/2 cup minus 1 tablespoon of superfine sugar
1 3/4 cup of unbleached all purpose flour
pinch of salt
1 stick of cold unsalted butter cut into small pieces
1 large egg
Zest of a half a lemon (optional)
2 Fuji apples
1 1/2 tablespoons of cinnamon
1 tablespoon of flour
1/8 teaspoon of salt
1/4 cup of brown sugar
2 tablespoons of water