Crostata di Frutta (Italian Fruit Tart)
This Crostata di Frutta is such a beautiful, classic Italian dessert. Made with flaky and sweet shortcrust pastry, vanilla pastry cream, and topped with fresh fruit and apricot jam. Fresh, light, and delicious!
Servings: 12 servings
Equipment
- Baking parchment
- Baking beads or raw rice
- Tart pan (8 inch)
Ingredients
For the pastry
- 2 cups flour 00 flour or unbleached all-purpose (250g)
- ½ cup caster sugar golden or white (80g)
- 8.5 tbsp cold butter cubed (120g)
- 1 large egg
- Zest of 1 lemon
- ¼ tsp baking powder
- 1 pinch of salt
For the pastry cream
- 5 large egg yolks
- ⅓ cup sugar (70g)
- 1/2 cup cornstarch (60g)
- peel of one lemon (kept whole not grated)
- 2.5 cups full-fat milk
- ½ tsp vanilla paste or extract
Toppings
- Mixed fresh fruit e.g strawberries, raspberries, blueberries, mandarins, kiwi fruit
- 2 tbsp Apricot jam
- 1 tbsp water
Instructions
To make the pastry cream
- Warm the milk, lemon peel and vanilla in a saucepan then set aside (make sure it’s just warm and not hot).
- Mix the egg yolks and sugar together until combined then add the cornstarch and mix it thoroughly.
- Remove the lemon peel then slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.
- Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a medium-low heat.
- Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes). If you find it isn't thickening turn the heat up but keep stirring the mixture to avoid the eggs from scrambling (use a whisk to get rid of any small lumps if needed).
- Once thickened, pour the pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin forming.
- Let the mixture cool then place in the fridge until ready to use.
To make the pastry
- Sift the flour into a large bowl then add the rest of the dry ingredients, stir to combine.
- Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.
- Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
Blind bake the pastry
- Pre-heat the oven 350F/180C.
- After the dough has chilled remove from the fridge and roll out using a rolling pin until ¼ inch (½ cm) thick.
- Lay the pastry over a tart or pie tin tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).
- Prick the base with a fork then top with a piece of baking parchment. Fill the tart with baking beads or raw rice to weight the pastry down and bake for 30 minutes until golden brown. Let the pastry case cool completely.
To assemble the fruit tart
- Fill the cooled pastry case with the pastry cream and smooth the top with a spatula then arrange your fruit of choice all over the top of the tart.
- Heat the jam and water in a saucepan until the jam has melted, let it cool for a minute then brush over the fruit.
- Keep the tart in the fridge until ready to serve.
Video
Notes
- Making pastry - See our in-depth guide for making Italian shortcrust pastry complete with video, instructions and tips.
- Blind baking - You can use baking beads or raw rice to blind bake your tart crust it's important to weigh down the pastry while it cooks.
- The filling - Let the pastry cream cool completely and thicken before using.
- Storage - This tart will keep well in the fridge for 3-4 days. Do not freeze.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 234mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
