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Crostata di frutta

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

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.