Crostata di Frutta Recipe: A Delightful Italian Dessert
Crostata di frutta
Equipment
- Equipment Needed: Mixing bowl, whisk, rolling pin, tart pan, baking paper, and oven
Ingredients
- For the Pastry Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- A pinch of salt
- For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Topping:
- 2 cups assorted fresh fruits strawberries, kiwis, blueberries, peaches, etc.
- 1/4 cup apricot jam optional, for glazing
Instructions
- Step 1: Make the Pastry Crust
- Mix Ingredients: In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until the dough comes together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Prepare the Pastry Cream
- Heat Milk: In a saucepan, heat the milk and half of the sugar over medium heat until it starts to steam. Do not let it boil.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar until smooth.
- Combine: Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
- Thicken the Mixture: Return the mixture to the saucepan over medium heat, whisking until it thickens (about 2-3 minutes). Remove from heat and stir in the butter and vanilla. Let it cool completely.
- Step 3: Assemble the Crostata
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan.
- Bake the Crust: Place the rolled-out dough in the tart pan, prick the bottom with a fork, and bake for 25-30 minutes until golden. Let it cool.
- Fill with Pastry Cream: Once the crust has cooled, fill it with the pastry cream and spread evenly.
- Top with Fruits: Arrange the fresh fruits on top of the cream in a decorative pattern.
- Glaze (Optional): Warm the apricot jam and brush it over the fruits for a shiny finish.
- Tips and Variations
- Fruit Choices: Use any combination of seasonal fruits; berries, stone fruits, or tropical fruits all work well.
- Dietary Substitutions: For a gluten-free option, substitute the all-purpose flour with almond or coconut flour. Use a non-dairy milk for a vegan alternative to the pastry cream.
- Sweetness: Adjust the sugar levels in the pastry cream according to your taste preference.
