Crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be filled with pieces of fresh fruit and pastry cream (crema pasticcera), but then it is called torta di frutta.
The December 2010 issue of Saveur arrived in the mail in the nick of time for Thanksgiving and the November Daring Bakers’ challenge. When I saw the photograph of this gorgeous apple, red wine and cinnamon crostata, a traditional Occitan dessert from the northern Italian village of Oulx, I knew it was destined to appear on the Thanksgiving dessert table next to an encore presentation of Bobby Flay’s Throwdown Pumpkin Pie. I also felt it would be a striking contribution to the array of Daring Bakers’ crostate going to press on “reveal” day.
|Kitchen Toys R & M Industries 5920 Apple Peeler/Corer/Slicer|
|Peeled, cored and sliced|
|A pastry tip provided the right size “grapes”|
The Saveur pastry recipe differs slightly from the Daring Bakers’ pasta frolla recipe. You can find the complete Daring Bakers’ Crostata recipes and links here, along with a slideshow of the creative and exquisite variations prepared by the DB chefs. You can also go to the Daring Bakers blogroll, for links to our members’ blogs. Grazie, Simona!
You might also like:
- Rustic Fig and Raspberry Mini Crostata
- Bobby Flay’s Winning Throwdown Pumpkin Pie with Bourbon Whipped Cream
Denise & John