Hello everybody / Ciao a tutti (the Italian way). I am Simona from briciole and I have the honor of being your hostess for the November edition of the Daring Bakers' Challenge.
This month, I am inviting you to make crostata (tart), an Italian dessert. The base of a crostata is pasta frolla (or pastafrolla), sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frolla is versatile: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.
As a child in Italy, my favorite crostata variation was that with pastry cream. Nobody I knew made it, so when I wanted a slice; I got it from a bakery...
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