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.
Mmmmmm this salted caramel topped cheesecake was super duper delicious
I just wasn't feeling the pie or tart love and went with a cheesecake instead, I though I could get away with using the pasta frolla (pastry) as a base, and it worked but it just felt wrong.
The cheesecake I baked with salted caramel was so delicious it completely overwhelmed the pastry and I felt I was doing the challenge a disservice.
So I went as plain as I could and made a jam tart, using the same pastry base. It was simple, it was sweet and it worked nicely. Not what I would usually bake but that's what the Daring Bakers is about.
recipe after jump
Recipe for Jam Tart with Hazelnut Pastry
Pasta Frolla (pastry)
- 1/3 cup [80 ml, 75 g, 2 2/3 oz.] caster sugar (superfine sugar)
- 1/2 cup [120 ml, 65 g, 2 3/8 oz.] unbleached all-purpose flour
- 1/2 cup [120ml, 65 g. 2 1/4 oz.] whole-wheat pastry flour
- 1/4 cup hazelnut meal (ground hazelnuts)
- 1/4 cup wheat germ
- 6 tablespoons[90ml, 85 g, 3 oz] cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1/4 teaspoon vanilla extract
- Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.
- Add butter and pulse a few times until the mixture has the consistency of coarse meal.
- Empty food processor's bowl onto your work surface.
- Add egg and process in short bursts until just mixed.
- 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.
For the jam tart I rolled out the pastry and popped it into small tart tins, chilled for a couple of hours, topped with jam and a party heart and baked at 180 C (350 F) for around 20 mins.