Saturday, November 27, 2010

citrus mascarpone crostata


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.

Crostata is an Italian tart made with a sweet short crust pasty and it can be filled with pastry cream or fruit. It's as easy to make as pie, and the pastry is delicious. (If I had any leftover pastry I would have made it into cookies.) I made my version with a mascarpone filling.
Citrus Mascarpone Crostata
makes one 24 cm (10") tart

for the pastry:
1/2 c minus 1 T (100 g) caster sugar
1 3/4 c (220 g) plain flour
a pinch of salt
1/2 c (115 g) cold butter, cut into cubes
zest of half a lemon
1 egg
1 egg yolk (use the egg white in the filling)

for the filling:
2 c (500 ml, 500 g) mascarpone cheese
1/3 c (60 ml) caster sugar
2 t lemon zest
2 t grapefruit (or orange) zest
2T lemon (or grapefruit or orange) juice
1 egg
1 egg white
1/4 t cinnamon

First make the pastry. Mix the sugar, flour, and salt in a bowl. Cut in the butter, first with knives and then using your fingers to rub the butter to make a coarse texture.
Add the lemon zest, egg, and egg yolk and use a wooden spoon to combine into a dough. When the dough comes together knead it gently to make a firm dough. Shape into a ball, cover, and chill for 1 hour.

Meanwhile, make the filling. Mix all the ingredients in a bowl and set aside.
Roll the dough out on a piece of lightly floured parchment paper into a circle with diameter of about 30 cm (12"). Invert the dough into a 24 cm (10") tart pan, pressing the dough into the bottom and up the sides.
Pour the filling in.
Bake at 180 C (350 F) for 1 hour, or until the centre is just set.
Serve with fresh fruit and mint leaves.


I really enjoyed this Daring Bakers challenge. Have a look around other food bloggers and see what other inventive crostata have been made.

15 comments:

Jeanne said...

The mascarpone filling sounds excellent! And your crostata is so beautiful with the blueberries and mint on top!

Sarah said...

Thanks, Jeanne; I also loved your apple cranberry crostata. All the DB posts look delicious this month!

Zita said...

Your tart look so inviting with the beautiful crust...superb :)

Sarah said...

Thanks, Zita. I must try your chestnut puree idea as well. Tasty!

Deeba PAB said...

I ♥ your crostata Sarah. Mascarpone is the ultimate indulgence, and I love that you baked with it. It's beautiful. Sorry you can't find buttermilk in HKG {you still there, right?}. Maybe it's available under some other name?

Kitchen Butterfly said...

I love the fresh tasting creamy filling of your crostata.

SimplyForties said...

Wow, beautiful! I bet it was delicious! So clever of you to use a springform pan. I'll do that next time! Great job!

Renata said...

Love the flavor and love how you plated it with the blueberries!

Renata said...

Hi Sarah, Thanks for stopping by my blog! About by lime Crostata filling, I've never tried orange maybe you would need a larger amount of juice and it could turn out runny, not sure. But I have successfully tried lemon and passion fruit which worked perfectly.

Anonymous said...

This looks SO fabulous! I love lemony desserts.

Thanks for the tip about creating a light box too on your sidebar.

Simona Carini said...

What a nice filling idea! I am glad you enjoyed the challenge.

Sarah said...

Deeba, I am still here in Hong Kong, yes. I'll let you know how my cheese making goes!

Hi honeybeecooksjackfruit, lemon is my favourite too (at least for now...). :) Let me know if you try the light box.

Simona, thank you somuch for hosting a great challenge! It was really fun and tasty to make.

azélias kitchen said...

Sarah that looks lovely and perfectly set with just a little wobble in the centre the way I like it!

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