The November 2010 Daring Bakers' Challenge was hosted by Simona of bricola. 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.
This was one of the easier and tastier DB Challenges I've done so far. The pasta frolla was not difficult at all and I chose to fill it with a vanilla creme patisserie that I had made before. The result was a beautiful golden crostata which tasted pretty much like a traditional custard pie. The biggest difference (which my Dad pointed out) was that a custard pie is usually a little soggy and sometimes has standing water on top of it. The crostata was firm and spongey with all of the eggy, vanilly goodness and none of the excess moisture.
It was definitely worthy to grace my Thanksgiving dessert table.
To find the recipes and see what other Daring Baker's did with their crostatas go to http://www.thedaringkitchen.com/.