Crostata di Frutta (Italian Fruit Tart Pastry Cream)

5 from 2 votes

Crostata di Frutta (Italian Fruit Tart Pastry Cream)

Crostata di Frutta (Italian Fruit Tart Pastry Cream)- the perfect dessert for any occasion! The perfect cookie-like pie shell filled with velvety pastry cream and topped with any seasonal fruit make this an exceptional dessert. This is a reliable recipe you'll make again and again!

Prep Time1 30

Cook Time30

Total Time2

Course: Dessert

Cuisine: Italian

Keyword: Crostata di frutta, Italian fruit tart

Servings: servings

Author: Elena Davis

Ingredients

Pastry Cream (crema pasticcera):

4 medium egg yolks
½ cup granulated sugar
⅓ cup cornstarch
2 cups whole milk
½ teaspoon vanilla bean scrape the inside of a vanilla bean pod. You can also use 1 tsp of good quality pure vanilla extract (optional substitute: almond extract)zest of half lemon

Pasta Frolla (Shortcrust Pastry):

2 cups all-purpose flour 250g
½ cup granulated sugar 100g
½ teaspoon salt
¼ teaspoon baking powder
9 tablespoons butter 120g, cold and cut into small pieces
1 large egg
Zest of half a lemon optional

Toppings:

Mixed fresh fruit strawberries, raspberries, blackberries, blueberries, pineapple, plum, peach, mandarins, grapes, kiwi
2 tablespoon Apricot jam
1 tablespoon water

Instructions

Pastry Cream

In a bowl, whisk together the egg yolks and sugar until pale yellow and creamy; use an electric mixer. Add the cornstarch and mix well.
In a saucepan, heat the milk with vanilla bean (or extract) and lemon zest until it just starts to simmer. Remove from heat.
Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the custard thickens. This should take about 5-7 minutes. Once thickened, remove from heat and transfer the pastry cream to a clean bowl. Place plastic wrap directly on top of the cream so skin doesn’t form.
Let the mixture cool then place in the fridge until ready to use.
Pastry Dough:
Combine the flour, baking powder, sugar, and salt in a large bowl, whisking to combine.
Beat the egg in a small bowl with the lemon zest.
Add the egg and butter and cut them into the flour mixture in a food processor or with a fork or pastry cutter until the mixture resembles coarse breadcrumbs.
Mix the ingredients until the dough comes together. If the dough is too dry, add some cold water, one teaspoon at a time, until it forms a cohesive ball.
Turn the dough onto a lightly floured surface and knead it gently until a smooth dough ball forms. Roll the dough out using a rolling pin until about ¼ inch (½ cm) thick.
Grease an 8-10 inch tart part with a removable bottom with butter or cooking spray, lay the pastry over the pan, and tuck the edges until it fits evenly. Roll the rolling pin over the tart pan to discard any excess dough from the edges (you can also trim the edge with a knife). Poke the base with a fork, cover with plastic wrap, and place it back in the fridge for 30 minutes.
Preheat the oven to 350 degrees F. Fill the tart with baking beads, weigh the pastry down, and bake for 30 minutes until golden brown. Let the pastry case cool completely.

Assemble Fruit Tart

Fill the cooled pastry case with the pastry cream, smooth the top with a spatula, and arrange your fruit of choice all over the top of the tart.
Heat the jam and water in a saucepan until it has melted. Let it cool for a minute, and then brush it over the fruit with a pastry brush. Let cool in the fridge for a few hours.
Keep the tart in the fridge until ready to serve.

Notes

Chill Your Ingredients: Ensure your butter and egg are cold before incorporating them into the crust dough. This helps maintain the desired texture of the crust.

Don't Overwork the Dough: When mixing the dough for the crust, avoid overworking it. Mix until just combined to prevent toughness in the finished crust.

Chill the Dough: After forming the dough into a disk, refrigerate it for at least 30 minutes before rolling it out. This allows the gluten to relax and makes the dough easier to handle.

Blind Bake the Crust: Blind baking the crust before adding the fruit filling helps prevent it from becoming soggy. Use pie weights or dried beans to weigh down the parchment paper while baking.

Use a Variety of Fruits: Incorporate a diverse selection of fresh fruits for a visually appealing and flavorful tart. Mix colors and textures for the best presentation.

Apply the Glaze Gently: When brushing the apricot glaze over the fruit, do so gently to avoid disturbing the arrangement of the fruit slices.

Refrigerate Before Serving: After assembling the tart, refrigerate it for about 30 minutes to allow the glaze to set and the flavors to meld together.

Serve Chilled or at Room Temperature: Depending on your preference, you can serve the tart chilled straight from the refrigerator for a refreshing treat, or let it come to room temperature for a softer texture and more intense flavors.

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