Rejection by omission
The first rejection was always going to be hard but what makes it harder is that rejections still haven’t been issued. Everybody on my course is applying for the same jobs, so we all know immediately as acceptances and rejections start to come through. The situation where you are sure you have been rejected (sorry ‘unsuccessful’) but you have not been told so is a very bizarre situation to be in, no matter how much you reason with yourself that there’s no point in holding hope, you just can’t help but hold a tiny little spark of hope. To the formidable challenge of forgetting about the last and heading onto the next, I’m looking forward to getting some feedback before my next interview, the competition is tough.
This months daring bakers challenge was something quite easy, nice when I don’t have much time on my hands. Crostata, an Italian dessert. I made jam filled mini-Crostata (Crostanini), which amounted to some very fancy jam tarts. My mum brought me some snowflake cookie cutters recently and I was keen to try them out, these tarts looked lovely topped with the snowflake cutout shapes, although I overfilled them with jam a little and it rather bubbled over whilst they were being cooked.
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.
– a fuller recipe can be found here
Makes 3-4 small tarts
Pastafrolla (Sweet Shortcrust pastry)
50g caster sugar
115g plain flour
60g cold, unsalted butter
pinch of salt
1 small egg, lightly beaten
Mix together sugar, flour and salt.
Cut, then rub butter into the flour mixture until the mixture resembles breadcrumbs.
Make a well in centre and add the eggs.
Incorporate egg into flour using a fork.
Bring the dough together and knead lightly
Wrap in clingfilm and refrigerate for 2 hours.
To put the tarts together:
1/2 jar jam
Roll out the dough to about 3mm thick, cut out circles a little bigger than the tart tins and line the tart tins with pastry.
Fill the tarts with a couple of spoonfuls of jam, then cut out shapes from the remaining dough to lay over the top.
Brush the tops with a little beaten egg.
Bake for 20-25 mins at 180˚C, until the pastry is golden brown.