Are you aware of the delight that is cranberries?
As someone whose main exposure to these seasonal beauties consisted of a yearly devouring of the canned, jellied cranberry sauce, I was not. Now, while I’ve got nothing against the canned sauce—it’s practically my favorite part of Thanksgiving—cranberries have so much more potential.
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. Since the main types of crostata filling seem to be either fruit preserves or pastry cream, I was intrigued by the idea of combining the two.