TWD: (Apple & Raisin) Crostata
There were no fresh figs available and raspberries are crazy expensive where I am, so they got substituted with apple and raisins. The pastry seemed to work out initially though there seemed to be a whole lot of butter pieces in it (maybe I didn’t pulse it enough in the food processor).
So how did the pie turn out? Well, the pastry was interesting though quite heavy - I liked the interesting flavour combination of almond and sesame though it did feel “heavy”. The crispy parts got good reviews. Also, I am wondering why it was not baked blind before filling it up?
I must have gone wrong somewhere with the filling. As there seemed to be too much liquid in the pie after it was baked. I had left it to cool for 5 hours but as I cut into it there seemed a whole torrent of liquid flowing out!
But all in all, the taste was a-ok if a little on the heavy side (but maybe that is what a crostata is supposed to taste like? :) )
Do visit the other bakers who baked along here.