The 2010 November Daring Barkers’ 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.
A crostata is an Italian tart that can be filled with fruit or pastry cream. The base of the tart is a sweet short crust pastry, traditionally made from flour, sugar, butter and eggs. My biggest challenge was to make the crust without the butter and eggs.