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.
I'm eating dairy free at the moment, so mine were made with olive oil margarine instead of butter, and filled with a spiced apple, blackberry, pear and plum compote and drizzled with very dark chocolate for that all important puddingy hit!
The pastry held up better than I thought it would, and the stars didn't sink like I feared, so all in all a success even with the modifications - woop!