Friday, December 3, 2010


  • Detesto l'uomo che manda giù il suo cibo non sapendo che cosa mangia. Dubito del suo gusto in cose più importanti.
 I hate the man who eats without knowing what he's eating. I doubt his taste in more important things

Procrastination... We all know this definition all too well. Or is it that I get easily distracted , by something "shiny and new"? ( and I am not talk'n The Love Boat here..)  That I loose focus from my original plan .. HMMM

 Here is my example...
I of course had this recipe in my back pocket since....... ahem..... 1994 .- 16 years I have kept this recipe! Was I procrastinating all that time?..or did I find something better to bake :)  So now was my opportunity to FINALLY try it. I finally lay my burden down :) That is why I did not use the crust recipe from the challenge ( see below) Maybe in another 16 years I will get to it.

adapted from Better Homes and Gardens Dec 1994
Serves 8-10

2 cups all purpose flour
1/3 cup sugar
1/1/2 teaspoon baking powder
1/3 cup unsalted butter
1 egg slightly beaten
1/3 cup whole milk
1 teaspoon vanilla
4 cups peeled, sliced or cubed apples
1/2 cup tart cherries
2/3 cup apple jelly
dash teaspoon cinnamon extract
dash of anise extract
Milk for brushing
Sugar for dusting

Pre-heat oven to 375 degrees.

In a mixing bowl sift together flour, sugar, and baking powder. Cut in butter till mixture resembles course crumbs. Combine eggs, milk, vanilla; add to flour mixture. Shape into a ball.

On a lightly floured surface , knead dough gently 10 -12 strokes, or until smooth. Wrap and chill ONE-THIRD of dough. Roll out remaining dough in a circle and press gently into a 10 inch tart pan with removable bottom.

Arrange apples and cherries on pastry  in tart pan . Gently warm apple jelly in pan on stove, add a dash of cinnamon and anise , and spoon over apples and cherries. 

Pastry top Decoration

Roll remaining one -third (chilled pastry) , on a lightly floured  surface into a 10 inch circle. Cut into twelve wedges. Twist each wedge twice at the narrow end. Arrange in a circle atop the pastry apples in tart pan. Brush with milk. Sprinkle with sugar.

Bake at 375 degrees in oven for 40- 45 minutes, until fruit is tender. Cool before removing tart shell.

Blog-checking lines:
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.

The Daring Baker's did it again with another fabulous challenge!

This crostata is a variation from the original. You can mix and match many fresh fruit flavors, preserves and dried fruit. The dried fruit plumps up from the fresh fruit moisture when baking. I added the Anis for that traditional Italian flavor. I know many people who do not like Anis, however, I am not one of them :)

Version 1 of pasta frolla-Daring Bakers Recipe

  • 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar, or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
  • 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
  • a pinch of salt
  • 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
  • grated zest of half a lemon (you could also use vanilla sugar as an option)
  • 1 large egg and 1 large egg yolk, lightly beaten in a small bowl



    1. I am all too familiar with procrastination! I've got dozens of recipes marked that I want to try, but never get around to. Would like to have a piece of that crostata with my morning coffee, by the way!

    2. My stomach seriously just growled when i saw this. It sounds delicious!

    3. I just love how you did the decoration that is so cute and it must be a world record 16 years to do a recipe, well at least it is done now.

      Lovely work on this challenge.

      Cheers from Audax in Sydney Australia.

    4. Great job on this challenge! I love the sound of tart cherries with apples.