Gosh, I am so glad that I joined the Daring Bakers because I am really enjoying myself month after month. This month was no exception.
After two initial days of surfing the net, nail-biting, surfing the net again, sleepless nights - ok ok, I'm exaggerating ( I love my sleep - especially in this sudden freezing weather!) - I decided I would bake the crostata using version 1 of the pasta frolla (both versions can be found by clicking the link below).
Anyway, the pasta frolla dough is sufficient to line and cover a 23cm flan tin. Seeing that I wasn't covering the crostata and I really wanted to try out these figs that I had bought the day before, I decided to halve the dough and make two 20cm tin crostatas. One being my beautiful apple rosette crostata and the other being a fig frangipane crostata.
I got the recipe online at FoodLovers but had to cut down on the amounts. It looked gorgeous when it came out of the oven, the gorgeous almondy aroma is totally irresistable but even more then whenn combined with the pastry.
I didn't try the fig frangipane crostata, I rather saved it for a lovely brother-in-law who I knew would appreciate it. The apple rosette crostata with the creme patisserie filling on the other hand.....? Let's just say that I wasn't that willing to share ;-)
I'm so glad I got to try this out, the variations are countless and you can really play around with flavours or use your ultimate favourite. If you do try this out, make sure to check out Audax's tips, such as grating the butter and then freezing it before rubbing with the flour. Genius!!
Thank you Simona and a well done to all the other Daring Bakers xx