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.
Earlier in the month I had some Mutsu apples from Justus Orchard in Hendersonville, NC. I'd been wanting to do something interesting, and along came the Daring Bakers Challenge. All it said was that I needed to make the crust recipe provided, in a tart mold, and then I could put pretty much anything I wanted to inside.
I kept finding recipes for Torta di Mele (Apple Tart in Italian!) but most of the recipes were in Italian too. Along the way I kept running across recipes for Alsatian Apple Tarts that looked more along the lines of a crostata type tart - thinly sliced fruit, custard, and a rich crust. I ended up making Dorie's version since I had that cookbook at home, but used the challenge version of the crust.
The recipe was a bit confusing, because I had way more apple than one layer's worth, and other pictures I'd seen of other versions seemed to have multiple layers. So against my instincts I added another layer. This meant the layer on top wasn't covered by the custard and had a much denser texture, and some of the edges browned, and it probably wasn't as picturesque as it could have been. Still, it tasted good!