November Daring Bakers Challenge – Crostata

Mixed Berry and Almond 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.

Prep time : 40 min + chilling

Cooking time : 30 – 35 min

(Serves 6)

Ingredients: 

For dough:

100 g sugar

235 g all-purpose flour

Pinch of salt

115 g unsalted butter, chilled and cut in small cubes

1 teaspoon vanilla sugar

1 large egg + 1 egg yolk, lightly beaten

For filling:

400 g mixed berries

1 egg

100 g ground almond

100 g sugar

60 g butter

2 tablespoons flour

1 teaspoon vanilla sugar

Handful of flaked almonds

2 tablespoons sugar

Method:

For the dough:

 Whisk together sugar, flour and salt in a bowl.

Cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use). 

Add the lemon zest to your flour/butter/egg mixture.

Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

Knead lightly just until the dough comes together into a ball. 

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

For the filling:

Combine ground almonds, sugar, egg, butter and vanilla sugar; mix until smooth then set aside.

Preheat oven to 180⁰C. Line baking sheet.

Once the dough has chilled, remove from the refrigerator and roll out until it reaches roughly 45 – 40 cm in diameter. Using a rolling pin, transfer the dough to a baking sheet lined with parchment paper.

Spread almond filling in center, leaving a 5 cm border; top with mixed berries and sprinkle with flaked almonds. Fold border over edge of filling, pleating all around; press down gently to seal. Brush dough with remaining egg wash. 

Bake until the crust is golden brown and berries are soft and thickened, 30 to 35 minutes.

Remove the crostata from the oven and cool 10 minutes before cutting and serving.