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