Crostata di Frutta Recipe: A Delightful Italian Dessert

Crostata di Frutta, or fruit tart, is a classic Italian dessert that beautifully showcases fresh seasonal fruits atop a buttery pastry crust. This dish is not only visually stunning but also incredibly versatile, making it perfect for any occasion. Let me show you how I make this delicious tart, and trust me, it’s easier than it looks.

Notes on What to Expect

From my own personal experience, this Crostata di Frutta will impress anyone who lays eyes on it! The buttery crust complements the creamy pastry cream, while the fresh fruits provide a burst of flavor that makes every bite refreshing. It’s perfect for summer gatherings, celebrations, or even just a lovely family dinner.

Meal Facts

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour
• Total Time: 2 hours
• Ease of Cooking: Moderate
• Servings: 8
• Calories: Approximately 220 per slice
• Cost of Ingredients: Approximately $15 (may vary)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowl, whisk, rolling pin, tart pan, baking paper, and oven
• Check out the right equipment and Ingredients that you need for making  Crostata di Frutta here 

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)
• Check out the right equipment and Ingredients that you need for making  Crostata di Frutta here 

Method

Step 1: Make the Pastry Crust

1. Mix Ingredients: In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.
2. Add Egg and Vanilla: Stir in the egg and vanilla extract until the dough comes together.
3. 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

1. 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.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar until smooth.
3. Combine: Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
4. 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

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan.
3. 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.
4. Fill with Pastry Cream: Once the crust has cooled, fill it with the pastry cream and spread evenly.
5. Top with Fruits: Arrange the fresh fruits on top of the cream in a decorative pattern.
6. Glaze (Optional): Warm the apricot jam and brush it over the fruits for a shiny finish.Check out the right equipment and Ingredients that you need for making  Crostata di Frutta here 

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.

  

Nutritional Information (Per Slice)

• Calories: 220
• Carbohydrates: 30g
• Fat: 10g
• Protein: 3g
• Fiber: 2g
• Sugar: 12g

Troubleshooting Tips

• Dough Cracking: If the pastry dough cracks while rolling, let it warm slightly at room temperature before rolling it out again.
• Soggy Bottom: Ensure the crust is fully baked and cooled before adding the pastry cream to prevent a soggy texture.

Now you know how to make this Italian delight! Enjoy baking and savoring your homemade Crostata di Frutta. It’s a fantastic way to celebrate the beauty of fresh fruit, and it’s sure to be a hit at any gathering. Buon Appetito.