Daring Bakers - Crostata!
It's getting chilly in Lisbon. Autumn has been nice, sunny and warm but it's now behind us. Winter is making its way calling for a blanket. When the weather gets cold, I crave nice warm sweet consolation in fruity tarts and crumbles. A crostata di marmellata is the perfect treat with a nice cup of tea. Grazie, Simona! 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. Pasta frolla 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour a pinch of salt 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces grated zest of half a lemon (you could also use vanilla sugar...