Saturday, November 27, 2010

ENGADINER CROSTATA - THE DARING BAKERS

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As incredible as it sounds, the end of November is already here. Another month has passed and yet another Daring Bakers’ challenge has been made. Now it's time to let the whole world admire our creations...

The 2010 No
vember Daring Bakers’ challenge was hosted by Simona of "Briciole" who 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".

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When I learnt that we were going to make a "Crostata", an Italian baked dessert tart, and that we were free to fill it in whichever way we wanted I was really excited and was looking froward to play the wizard in the kitchen. After some thinking and research, I came up with a marvelous idea. I was going to bake an "Engadiner Crostata", a tart lined with "Pasta Frolla" (sweet Italian shortcrust pastry) and garnished with a caramelized walnut filling that is generally used when preparing the traditional "Engadiner Nusstorte".

"Engadiner Nusstorte" (also called "Bündner Nusstorte") is a Swiss walnut and toffee pie from Engadin in Graubünden with a two-piece sweet crust (a little similar to the American "Pecan Pie"). It is my very favorite dish from my childhood and it's still something I cannot think about without drooling uncontrollably or eating without reaching the seventh sky. As far as I can remember I have always cherished that divine speciality.

My adulation for this mouthwatering pastry can be traced back to my early years (between age 4-10). When I was a kid, although I was more used to go out for 35kms hikes in the Jura mountains during the weekend, my parents also liked taking peaceful walks around Geneva and it's surroundings
(lakeside, botanical garden & Pregny Chambésy). On such occasions we stopped at the Château De Pentes restaurant which is situated in a big park with an old manor house - originally a 14th century fortified mansion. The place is idyllic as it has a plunging view over Lake Geneva and one can see the French Alps as well as the Mont Blanc when the weather is stunning - no wonder romantics such as Mary Shelly or Lord Byron liked that place. There we had a drink and enjoyed a rewarding sugary treat. Along with my hot Ovomaltine I never failed to order a slice of the most luscious "Engadiner Nusstorte". Eating it felt like paradize and nothing could have made me more happy. It was probably one of my very first and most unforgettable foodie memories ever.

Unfortunately, as I grew up that habit faded away and then we stopped going there for Saturday teatime. As all good things have an end, that meant no more homemade "Engadiner Nusstorte" for me. Of course I could still buy it from our local Migros supermarket, but as much as it was enjoyable there was no way it was comparable to the one of my youth. And even if my mother cooked and baked a lot that is one tart she has never made. So, I had to wait until I met my "Bündner" (from canton Graubünden in Swiss Germany) boyfriend to finally have access to the authentic goodie again...

I may be quite an audacious baker and cook, yet until today I have never trusted myself to tackle that confection as I had the impression that the filling was kind of tricky to prepare. As usual, I was terribly wrong and underestimated my skills. It was extremely painless to make and totally straightforward (at the condition that you feel comfortable while working with caramel). It's texture and flavor was a complete success as I didn't fail to recreate the "real thing". It was just as it should be, no more no less.

Putting together the pastry was plain simple and not fussy at all, but the act of rolling it was shear displeasure and an absolute calamity. No matter how cold it was or how much I had floured the parchment paper the goddamn pastry inevitably HAD to stick to it and behave in a very uncooperative manner. Darn I hate making "Pasta Frolla" for that reason! Anyway, I was able to place it in the pan and make it look presentable. It did get slightly torn in the process but I repaired the damage done while unsticking it from the baking sheet and then everything was ok.

My "Engadiner Crostata" ended up looking flawlessly beautiful and made me feel very proud of myself. The buttery and flaky sweet shortcrust pastry combines perfectly together with the strongly caramelly, delightfully walnutty and moreish filling. That pairing is so scrumptious and sinfully good that it'll make you grow devil horns!

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~Engadiner Crostata ~

Preparation time:

The following times are approximate, as the time depends on your dexterity to cut the butter and work the dough (which should not be overworked) and your familiarity with the rolling pin.

. Preparing pasta frolla with a food processor takes 10-15 minutes

. Allow the pasta frolla to chill thoroughly - two hours minimum
. Making crostata with pastry cream requires the time to make the filling

Equipment required:
. Bowls, as needed
. Fork
. Knife
. Bench (or pastry) scraper

. Rolling pin
. Pastry brush
. 9 or 9.5-inch (23-24 cm) fluted round tart pan with removable bottom, about 1 inch (2.5 cm) high. (Note: If you don't have a tart pan with a removable bottom, don’t worry! You can make crostata using a 9-inch cake pan or even a 9-inch pie plate.).

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PASTA FROLLA

Ingredients:
1/2 Cup minus

1 tablespoon (105ml, 100g, 3 ½ oz) Superfine sugar (see Note 1) or a scant 3/4 Cup (180ml, 90g, 3 oz) of Powdered sugar
1 and 3/4 Cup (420ml, 235g, 8 1/4 oz) Unbleached all-purpose flour
A Pinch of salt
1 Stick (8 tablespoons/4 oz./115g) Cold unsalted butter, cut into small pieces
1 Tsp Pure vanilla paste
1 Large egg + 1 Large egg yolk, lightly beaten in a small bowl

Method For The "Dough":
1. Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.

2. Add butter and pulse a few times, until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface.
4. 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).
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. 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).

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WALNUT FILLING

Ingredients:
250g Castor sugar

330ml Double cream
4 Tbs Honey
300g Shelled walnuts, chopped coarsely
A pinch salt

Method:
1. In a clean pan, add the sugar and
heat it. When the sugar is starting to melt stir constantly with a whisk or wooden spoon. When all sugar crystals have melted and the liquid is a medium-dark amber color, then your caramel is ready.
2. Add the nuts and honey, stir and incorporate the cream.
3. Let the mixture simmer for a few minutes (5-8 minutes) and remove from the heat.
4. Let cool the filling.

PUTTING THE TART TOGETHER

Method:
1. Heat the oven to 350ºF (180ºC/gas mark 4).

2. Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. 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 alon g. 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 1/8th inch (3 mm) thick.

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4. 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.
5. 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.
6. Cover the bottom of the crostata crust evenly with the walnut filling.
7. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
8. 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.
9. Put the tart in the oven and bake for 30 minutes. After 35 minutes, check the tart, and continue baking until the pastry is of a nice golden hue and the filling looks set. (Note: Every oven is different).
10.
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 cool before slicing and serving.

Nut Tart Picnik collage 4 bis

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Etant donné que la recette est un peu longue, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-desso us. Vous y trouverez cette recette en version française.

Vous trouverez la recette pour la "Garniture Aux Noix" ici (sans oublier d'utiliser 250g de sucre cristallisé, 300g de noix, 330ml de Crème double, 4 CS de miel liquide et une pincée de sel).

Recette pour la "Pasta Frolla" sur les deux blogs canadiens suivants:
Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)

Nut Tart Picnik collage 5 bis

115 comments:

  1. Rosa your walnut crostata is stunning I just love it and the photographs are so beautiful, well done on this challenge. Happy holidays to you and your family. Cheers from Audax in Sydney Australia.

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  2. Wow wow wooooow!!!
    Your walnut crostata is simply AWESOME! I'm drooling here!
    Enjoy your weekend :)

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  3. absolutely gorgeous,a fest for my eyes and my soul!thanks!

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  4. this filling looks divine, Rosa!

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  5. Oh yum this sounds absolutely delicious! And looks gorgeous too. I must try it.

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  6. oh la la Rosa, quelle tarte magnifique !
    Le look est franchement splendide mais je peux aisément imaginer le goût !
    Bravo, c'est un beau challenge :)

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  7. Love the textures and the colour s of your tart... looks adorably delicious ;)

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  8. Splendide Rosa ta tarte! J'en prendrais bien une pointe à l'instant ;)

    Bonne journée à toi :)

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  9. It is easy to see why this would be a favourite Rosa. You do the DB's proud!

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  10. Hey Rosa,

    That looks so yummmmmmmm....;)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  11. Beauty,beauty, wonderful work Rosa, Je aime tres beacoup! xxx gloria

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  12. What lovely pictures,the caramelized walnut filling looks crunchy and super delicious :D

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  13. I always think of a Crostadas a being rustic, Rosa, but this one is gorgeous!! You always make me drool!

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  14. Trop belle, bravo !
    Bisous et bon we !

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  15. eine schöne, offene Version der Engadiner Nusstorte. mhhh...

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  16. WOW! The surface of crostata looks awesome, and I thrilled with caramel and walnut filling. I Have to try! :) Wonderful photos!

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  17. My absolute one bite and gone to heaven favourite!! Looks so pretty!

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  18. Ta crostata est absolument superbe Rosa. J'aime beaucoup ta garniture aux noix. Elle devait être délicieuse!

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  19. Ciao Rosa-Your crostata turned out gorgeous! I love the walnuts! I just joined and it was a fun first challenge for me:)I hope you are having a lovely weekend. xx

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  20. Beautiful tart! The torte you mentioned sounds delicious too.

    If the pasta frolla is too sticky, try to press it directly into the tart pan next time. You break it in small pieces and press it with your hands and fingers into place.

    CIAO!

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  21. Aaaah cette tarte est un régal ! J'avais justement en tête de faire une tourte aux noix de l'Engadine un de ces jours....
    Bonne soirées
    Bises

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  22. Wow thats gorgeous , this is one of my another fav filling.. Seriously I am tempted again.

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  23. j'avais vu une crostata chez Nigella déjà !! belles photos comme d'hab!!pierre

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  24. Sweet Engadiner memory! This indeed stays forever in your mind...

    I am so glad you took the step to churn out this wonderful Engadiner Crostata! It is totally delicious...

    And again, many beautiful pictures to please our sights, thanks!

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  25. Perfect looking tart. You've mastered the art of baking !

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  26. Wow amazingly beautiful! Perfect!

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  27. Oh the texture is out of this world, the light hits it and you see all the nooks and crannies. I absolutely love it~!

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  28. My Oma is Swiss and I want to know why I've never been introduced to the dessert with that filling! It sounds delicious.. what a beautiful tart and I think I'm in love with those little moose cut outs!

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  29. Superbe crostata ma chère Rosa. Elle est géante cette garniture aux noix! Bon samedi! Caroline B. bises

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  30. Sweet memories and a beautiful tart Rosa.
    You got me with this walnut filling...Yum !

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  31. After reading Almost Bourdain's blog, I was going to google about crostata. Then I went to your blog and it saved me from googling. :)

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  32. Sorry for my long silence, as I have been traveling since 6 weeks, and before that I was also not really that active in blogging, for preparations, and whatever other matters.

    What a challenge to bake an Engadiner Nusstorte, and how well you did! Great, would love to eat a piece now.

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  33. A la vue des photos, j'ai envie de cette tarte fabuleuse...trop belle, trop gourmande, trop tentante...! Je file la lire en français car je n'ai pas compris grand chose (rire) sauf que j'en ai envie ..;!
    Bisous et bon dimanche.

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  34. What a perfect crostata, one of my favourite cakes/pies. I love the way you've adapted it and the personal significance for you of this recipe. Wow, 35km hikes,what keen hikers your parents must be. I have yet to try an Engadiner Nusstorte but this looks so tempting.

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  35. Dear Rosa, this is simply gorgeous!

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  36. Your crostata looks beautiful and sounds delicious! I would love a slice. Nice job on the challenge!

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  37. Rosa,
    your crostata sounds delicious. love the way how you made that toffe walnut sauce.

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  38. Mmmm. . . engadiner nusstorte! Looks luscious--this is the first DB post that actually makes me want to race back into the kitchen to make another tart! There is a popular bar cookie that is basically this recipe, but made in a sheet pan and cut into bars. Sometimes they are drizzled with or dipped into chocolate. These are the best.

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  39. Oh. My. Goodness. That looks sinfully delicious. I wish I could taste it through the screen. I have never heard of it before, but now really want to try it. The combination of the nuts and caramel just looks and sounds so amazing. That is great that you were able to use this challenge to relive a treasured childhood memory, too!

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  40. Rosa, you are killing me! This filling looks divine. Exactly what I want to eat at this very moment. I remember having a very similar tart in the Dordogne. Mmmm I'll be making this for sure soon!

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  41. Was waiting for that recipe Rosa :-)
    That crostata looks out of the world!

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  42. oh wow! The tart is stunning. You should be very pleased with yourself. Awesome!

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  43. Rosa you are a wizard when it comes to baking! These tarts look like a lot of work-but well worth it!! xo

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  44. One of the prettiest tarts I have seen around.

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  45. You should be proud of yourself for making such a gorgeous tart. Love the flavours too, Rosa. And great pictures. :)

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  46. This looks amazing. Will have to try it soon.

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  47. This is some mouthwatering crostata. Glad I found out about your blog!

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  48. I love your story about the crostata filling--I can practically taste it already! You've succeeded in making me incredibly hungry. I'd love to give this a try! Great job on this challenge!

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  49. Fabulous food paired with outstanding photography. Bravo!

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  50. Ho, ho, ho.
    Hi Rosa, outstanding work.
    Absolutely perfect work.
    Divine and well delicious ♥

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  51. Your version of crostata is just heavenly! I love walnuts in pies, and I think your recipe tops all the recipes I've seen for walnut pie. Excellent job and pictures!

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  52. Une merveille qui vient à point par temps de neige !

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  53. Rosa this is so lovely. I have never even had a tarte like this before, I will have to try it!

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  54. This is beautiful, Rosa. It kind of reminds me of a European version of a pecan pie (with a different nut). Oh, and it looks so Christmas/Holiday-like. I want a slice...!

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  55. Looks so so beautiful and they are just bursting with walnuts. DELICIOUS.

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  56. Made and presented as only Rosa can!

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  57. That is one cool looking pie! It almost looks like meat. Nice job!

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  58. Tu as tout à fait raison d'être fier de toi. Tu le mérites bien.
    Le résultat est superbe. Les photos ne mentent pas.
    Bien à toi
    verO

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  59. Waow, this is an amazing version of the Engadiner Torte! I love your decorations on the top and all these beautiful pictures!
    Greeting from the other side of the lake :-)

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  60. My heart just skipped a beat after seeing this wonderful picture of crostata :)..AMAZING!!

    US Masala

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  61. Rosa, this looks AMAZING, I really really love it! Any left?!

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  62. Childhood recipes are so comfort! Love to "hear" something about your childhood! I could taste the pie's flavor!
    I must try these recipe soon! Is a good way to know something about other culture!
    Very nice idea to mix Italy with Switzerland!

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  63. Rosa, Rosa, Rosa...you must stop underestimating your abilities. This looks truly irresistible. The tart shell is flawless! I wouldn't share this with anyone. ;)

    Cheers!

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  64. It does look flawlessly beautiful Rosa - and I could not resist a caramel tart! Love your background story too - glad you can recreate the tart of your youth.

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  65. Wow, Rosa, this is really stunning! You did a perfect job on your crostada!

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  66. Childhood recipes are so comfort! Love to "hear" something about your childhood! I could taste the pie's flavor!
    I must try these recipe soon! Is a good way to know something about other culture!
    Very nice idea to mix Italy with Switzerland!

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  67. Walnuts? I love your crostata!

    Paz

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  68. Brava! And with this one you certainly have me as a follower :-)

    ciao

    Alessandra

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  69. beautiful tart! looks delicious :)

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  70. Such a unique crostata! It looks beautiful and it must taste incredible!

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  71. Wow~ for all that trouble with the pastry, it sure looks divine! I'd love a wide slice right now! I wonder if you could just press it into place with your fingers instead of rolling it out...

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  72. Beautiful is right! Love the cutout design of the top.

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  73. Je ne connaissais pas cette spécialité italienne. Avec les noix du jardin ramassées cette année, je vais faire des heureux. Bises givrées

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  74. The crostata looks amazing! Thanks for the recipe. Bookmarked it for later use. Hope you're having a wonderful day.
    Cheers, Kristy

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  75. your tart + autumn landscape are so beautiful. thank you for sharing :)

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  76. Je ne peux pas manger ca, c'est bien trop sucre pour moi. Mais je dois reconnaitre que les photos sont splendides.

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  77. I think yours is the prettiest version of the challenge.. awesome dessert and photos... it must taste amazingly good! I can imagine your memories of the pastry must be extraordinary with that history of walks in that heavenly area to remind you!

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  78. Good to grab straight off from the screen kekekekek.....yummy :D

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  79. Mammamia che buono!!! Brava Rosy! Veramente è una bontà:))
    Bacione

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  80. You're a master of photography! Stunning shots. Your Crostata is absolutely heavenly!

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  81. yum, that looks very good! great job on the the challenge and the photos are great too.

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  82. This came out gorgeous...just perfect! It looks absolutely delicious. I love walnuts and caramel. I know I would love this. I think will be brave and try to make it. It looks totally worth it:)

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  83. Superbe!!! Beautiful Crostata...So, yes, you should feel very proud of yourself :D

    Cheers,

    Aldy.

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  84. Beautiful crostata! C'est très jolie! I am new to the blogging world. I will have to check out Daring Bakers because I love to bake anything sweet or savory:) Thanks for sharing.

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  85. Je n'ai jamais goûté à la Crostata. Cela semble sublime. Maintenant je veux vraiment en faire. Superbes photos.

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  86. you certainly can't tell that your crust stuck- it looks perfect! great job

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  87. What lovely childhood memories...
    And what an absolutely exquisite tart, I am not at all surprised...but still proud of you. So beautifully done :)

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  88. Rosa, that crostata sounds amazing! I really want to make it now! :D

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  89. The crostata looks so delicious and the pictures amazing. A foodblogger friend has passed on to me the One Lovely Blog Award and I would like to share it with you. Check it out here http://fragoleefarfalle.wordpress.com/2010/11/30/one-lovely-blog-award/ Thank you.

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  90. This looks great Rosa, love walnuts and so wish someone made this for me! Coz I'm jinxed when it comes to tarts!

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  91. quel régal cette tarte ..je suis bouche bée et bouche gourmande

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  92. Oh, this looks amazing! Beautiful photos!

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  93. ahhh, 7th heaven indeed! what a lovely memory, I can just imagine the vistas... and I certainly wish they made such a delectable sounding pastry here in the states.

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  94. Tu es Magique Rosa!!

    Bo mardi XX

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  95. vat a wonderful work rosa!! drooling!!

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  96. Rosa, the tart looks fabulous...and the walnut filling just sounds delicious. No need to mention that the pictures are absolutely gorgeous...very inviting :-)

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  97. By the incredible look of this torte...one would have never imagined you having a difficult time rolling out the dough. I love your honesty ;o)

    Pecan pie happens to be one of my top 5 favourites. Now, after seeing your post...I developed a craving to re-create your amazing Nusstorte ;o)

    Rosa...your skills have put you in the top 5 ;o))

    Ciao for now,
    Claudia

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  98. That has pecan pie beat by a mile. Yum!

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  99. Ce billet est magnifique et tellement gourmand!

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  100. La crostata c'est toute mon enfance...et aux noix, ça ne peut être que délicieux!!! Bises.

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  101. Rosa, another stunning, gorgeous dessert! You never fail me, do you? And I'm always glad to watch you trying things you were always afraid to try: it inspires! This is truly a fabulous crostata with a wonderful story behind it.

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  102. I loved reading about your childhood memory of this delectable treat! I am happy this challenge allowed you to re-create it! :)

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  103. Rosa, This crostata came out perfect, your dough everything about it is so very impressive. I made a lemon curd one recently and while it looked ok and the flavor was incredible it didn't look anything like this one. I guess baking is a second nature to you!! Shulie

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  104. what a marvelous and exquisite tart, rosa! the filling is absolutely fantastic.

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  105. WOW, that is one stunning tart..errr..crostata, and the walnut - honey filling is perfection. I love ooey gooey with nuts, and I'm definitely trying this soon! Gorgeous photos too!

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  106. Oh my, forget the pecan pie - I'll have a slice of that walnut tart ANYDAY instead.

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  107. Now, there's a slice of paradise I wouldn't mind having this morning!

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  108. A gorgeous dessert. You should be very proud.

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  109. I can't believe your pastry didn't turn out as planned - it sure doesn't look that way! The filling's not too sweet though?

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  110. Love the blend!! Thank you for sharing :)

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  111. beautiful creations as always!! i love it.. thanks for sharing this .. i would love to try this out someday.

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  112. Love the decorations on top! Lovely. :)

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  113. This crostata came out perfect, your dough everything about it is so very impressive. I made a lemon curd one recently and while it looked ok and the flavor was incredible it didn't look anything like this one.

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