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.
On the same day I checked DB’S forum for this month challenge, we went to our cottage. And at same moment we arrived and I saw our persimmon tree, I knew from what will be my crostata.
Do not ever try to eat persimmon unripe. It’s a horrible experiance and you will probably never have a wish to put this thing in your mouth again. On the other hand meat of ripe persimmon has a marmelade texture, and it’s very sweet. So sweet that when you putting it in cakes or preserving it you almost don’t need sugar.
This month DB’s task was to create a Crostata, using mandatory one of the two offered recipes for pasta frolla, while the filling was left to the author’s imagination.
We were allowed to make crostata with any kind of fruit preserves or pastry cream by our choice.
So what I did was the following.
Version 1 of pasta frola: (version 2 is pretty much same, but includes adding different flour to the dough, almond, coconut etc. what I do sometimes, but this time I decided that the persimmon and lemon taste doesn’t need to be mixed with some other taste. )
- 235 g of all purpose flour
- 90 g of powdered sugar
- a pinch of salt
- 115 g cold unsalted butter, cut into small pieces
- grated zest of half of a lemon ( or vanilla sugar)
- 1 large egg and 1 large egg yolk, lightly beaten in a small bowl
The recipe includes instructions for making pasta frolla with food procesor or by the hand, what I did.
Making pasta frolla by hand:
- Whisk together sugar, flour and salt in a bowl.
Rub or 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.
I use that kind of dough very often, so usually when I need it for pies, I don’t put it to chill in a disk shape.
I put immediately after kneading the dough into the mold, I shaped it with fingers, pricked the bottom of dough with fork on several places and then I left it to chill in the refrigerator. I also left some dough for decoration.
In the meantime I made a persimmon filling:
To avoid that “deaf” sweetness in persimmon filling I add lemon and lime zest and juice. A lot of it. The ginger would be good to, and I did it last year, but my daughter doesn’t like the ginger, so I skip it this time.
- 1,5 kg of persimmon
- 100 g of sugar
- zest of 5-6 lemon and lime
- pinch of salt
- juice of 1 lemon and 1 lime
- 25 ml of rum
- Peel the persimmon and remove meat.
- You can further chop it in food processor.
- Then put it on a low heat to all the possible excess liquid has evaporated, add sugar and continue to cook stirring constantly, until sugar dissolves completely.
- Now add the juice and zest of lemon and lime, and cook, stirring until all thickens.
- Finally stir in the rum and leave to cool.
The further Simona’s instructions for assembling and baking the crostata di marmellata said:
Heat the oven to 190ºC.
Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin’s width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 3 mm thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread the jam or fruit preserves evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
- Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
- Put the tart in the oven and bake for 25 minutes.
- After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
- When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring.
- Make sure the tart is completely coll before slicing and serving.
Cause I already did the steps form 1-11 on my way, I have covered the dought with persimmon filling and made the heart decorations from the saved dought.
Then I brushed the dough hearts with reserved egg mixture and baked crostata on 190° C for about 30-35 minutes.
Pita s nadjevom od kakija
- 235 g brašna
- 90 g šećera u prahu
- malo soli
- 115 g hladno maslaca narezanog na kockice
- ribana korica pola limuna
- vanili šećer
- 1 veliko jaje i 1 lagano istučen žumanjak
Nadjev od kakija:
- 1,5 kg kakija japanske jabuke
- 100 g šećera
- korica 5-6 limuna i limeta
- malo soli
- sok 1 limuna i 1 limete
- 25 ml ruma
- Pomiješajte brašno, šećer i sol.
- Dodajte na kockice narezan maslac, pa ga prstima umiješajte u mješavinu brašna da dobijete tijesto slično tarani.
- U sredini napravite udubinu u koju dodajte lagano istučeno jaje, dodajte koricu limuna i po želji vanilin šećer, pa zamijesite tijesto.
- Odvojite trećinu tijesta za ukrase.
- Tijesto razvaljajte u krug promjera 23 cm i utisnite ga u kalup za pitu, nabockajte vilicom i ostavite u hladnjaku najmanje pola sata.
- Ako tijesto nemate namjeru iskoristiti odmah, formirajte kuglu ili disk, zamotajte ga u najlon i ostavite da se ohladi.
- Može stajati u hladnjaku do upotrebe i do dva dana.
Nadjev od kakija:
- Ogulite kakije i odstanite meso.
- Možete ga dodatno usitniti u multipraktiku.
- Stavite na umjerenu vatru, da isprai što više tekućine, dodajte šećer i nastavite miješati da se sav šećer istopi.
- Dodajte sol, sok i koricu limuna i limeta i miješajte da se nadjev zgusne.
- Na kraju umiješajte rum i ostavite da se nadjev ohladi.
- Pećenicu ugrijte na 190ºC.
- Od tijesta ostavljenog za ukrase izrežite srca, trake ili ukrase po želji.
- Kalup s tijestom napunite nadjevom, poslažite ukrase i sve lagano pređite četkom namočenom u lagano istučeni žumanjak.
- Pecite 30-35 minuta na 190°C.
- Pečenu pitu izvadite iz kalupa i ostavite da se ohladi na sobnu temperaturu, a zatim i u hladnjaku.
- Poslužite dobro rashlađenu.