Crostata di Frutta

Every time I think of summer gatherings, I can’t help but crave a slice of Crostata di Frutta. This delightful Italian fruit tart has been a staple in my family for years, often gracing the dessert table at family birthdays and special occasions. The combination of a buttery, flaky crust filled with silky pastry cream and topped with vibrant, fresh fruits is just irresistible. I remember the first time I helped my grandmother make this tart; she taught me the delicate balance of flavors and textures, emphasizing the importance of using ripe, seasonal fruits. By the end of our time in the kitchen, we had not only created a beautiful dessert but also shared memories I cherish to this day.

The beauty of Crostata di Frutta lies in its versatility. You can change the fruits based on what’s available or in season, making it a dish that’s perfect for any occasion. Whether you’re serving it at a summer barbecue or a cozy family dinner, it always brings a touch of elegance and freshness. And the best part? It’s relatively simple to make! With just a few key ingredients and some love, you’ll have a stunning dessert that will impress your friends and family.

As I bake this tart, the aroma of buttery pastry fills my home, instantly transporting me back to those sunny afternoons in my grandmother’s kitchen. I can’t wait for you to try making your own Crostata di Frutta. Trust me; it will become a cherished recipe in your home, just like it is in mine.

Ingredients to Make Crostata di Frutta

Using fresh, high-quality ingredients is key to making a delicious Crostata di Frutta. Each ingredient plays an essential role in achieving the perfect balance of flavors and textures. The buttery crust, rich pastry cream, and vibrant fruits all come together to create a harmonious dessert that everyone will love.

• 3 medium egg yolks
• 80g sugar
• 1 tablespoon zest of lemon, or ½ tablespoon pure vanilla extract
• 15g cornflour
• 250ml fresh whole milk
• 170g butter
• 120g sugar
• 1 tablespoon lemon zest
• 2 egg yolks
• 1 egg
• 320g all-purpose flour
• 300g strawberries, sliced
• 2 kiwi, sliced
• 1 nectarine, sliced
• 2 tablespoons apricot jam
• 1 tablespoon water

Directions for Crostata di Frutta

Making your own Crostata di Frutta is a rewarding experience that fills your kitchen with delicious aromas. While it may seem daunting, I promise it’s a straightforward process. Just follow these steps, and soon you’ll have a beautiful tart that will impress everyone!

1. Start by whisking the egg yolks with 80g of sugar and lemon zest until the mixture becomes light and fluffy. You want to achieve a creamy consistency, which will serve as the base for your pastry cream.
2. Next, slowly incorporate cornflour into the egg mixture, whisking continuously until everything is smooth and well combined. This is crucial for ensuring your pastry cream has a silky texture.
3. In a saucepan, heat fresh whole milk over low heat until you see the first bubbles forming. Be patient during this step; you don’t want to boil the milk.
4. Once the milk is heated, gently drop the egg mixture over the hot milk without stirring. Allow it to sit for a few seconds; you’ll notice the egg mixture floating on top of the milk.
5. As the milk begins to bubble, it will slowly incorporate the egg mixture underneath. When most of the surface is covered, turn off the heat and whisk vigorously for about thirty seconds until it transforms into a thick pastry cream.
6. Transfer the pastry cream to a ceramic or glass casserole dish, cover it with plastic wrap, and refrigerate until completely cool. This step allows the flavors to meld together while cooling down.
7. Meanwhile, in a mixing bowl, whip butter, 120g of sugar, and lemon zest until creamy. This will create the flavorful base for your tart crust.
8. Add in the two egg yolks and the whole egg one at a time, mixing in thoroughly after each addition. This ensures a nice, uniform mixture.
9. Gradually add in the all-purpose flour and mix until everything is combined. If the dough feels sticky, don’t hesitate to dust it lightly with some extra flour.
10. Form the dough into a ball without overworking it and wrap it tightly in cling film. Let it rest in the refrigerator for thirty minutes; this helps to firm it up before rolling.
11. Preheat your oven to 180 °C (360 °F) or 160 °C (320 °F) with the fan option on. This is the perfect temperature for baking your tart.
12. Roll the chilled dough into a circle about ⅛ inch thick and gently place it into a 9-inch tart pan, ideally one with a removable bottom. Don’t worry if there are any imperfections; it will still be delicious.
13. Use a sharp knife to trim the edges of the pastry to fit the tart pan and refrigerate for an additional ten to fifteen minutes. This step prevents the crust from shrinking while baking.
14. Blind bake the crust in the preheated oven for about twenty minutes until it’s golden brown and cooked through. Keep an eye on it to avoid burning.
15. Once the tart base is cooled, spread your pastry cream evenly over the base. This layer will be the star of your tart!
16. Now comes the fun part: decorate your tart with your choice of fresh fruits, like strawberries, kiwi, and nectarine. Get creative and arrange them beautifully on top.
17. For a glossy finish, mix apricot jam with water and brush it over the fruits. This final touch adds a lovely sheen and extra flavor.
18. Serve your Crostata di Frutta immediately or store it in the fridge until you’re ready to impress your guests!

Pro Tips and Tweaks

Here are some pro tips to ensure your Crostata di Frutta turns out perfectly every time. From storing to enhancing flavors, these suggestions will help elevate your tart.

• Storage: Store any leftover tart in the refrigerator, covered tightly with plastic wrap, to keep it fresh. The tart is best enjoyed within two days.
• Freezing: While it’s not recommended to freeze the decorated tart, you can freeze the baked tart shell for up to a month. Just thaw and fill it with fresh pastry cream and fruits when ready.
• Variations: You can experiment with different flavored pastry creams, like chocolate or coffee, to add a unique twist to your tart.
• Presentation: For a professional look, arrange the fruits in a spiral pattern or use a ring mold for a more structured presentation.
• Emphasizing freshness: When selecting fruits, opt for organic and locally sourced options when possible; they tend to have better flavor and texture.
• Serving temp: Serve your tart chilled for the best flavor and texture; this will enhance the freshness of the fruit and the creaminess of the pastry.

What to Serve Alongside Crostata di Frutta

When serving your beautiful Crostata di Frutta, there are plenty of delightful dishes and drinks that can complement it. Here are some recommendations:

• Fresh coffee: A cup of freshly brewed coffee pairs beautifully with the sweetness of the tart, providing a lovely contrast.
• Tea: For tea lovers, serving this tart with a delicate herbal or black tea can enhance the fruity flavors.
• Light salad: A simple green salad with a light vinaigrette offers a refreshing contrast to the sweetness of the tart.
• Cheese plate: Offering a small cheese plate with mild cheeses can provide a savory balance to the sweet dessert.
• Fruit platter: Enhance the fruit theme by serving a platter of assorted seasonal fruits alongside the tart.
• Seasonal desserts: Pair your tart with other light desserts like sorbet or panna cotta for a cohesive dessert spread.

FAQ

Conclusion

The Crostata di Frutta is a beautiful and delicious dessert that encapsulates the essence of summer. Its combination of flaky crust, creamy filling, and fresh fruits makes it a favorite in many households. I encourage you to try making it yourself; it’s easier than you might think and so rewarding to create something so lovely. Your family and friends will be impressed, and you’ll likely find it becoming a staple at your gatherings. Enjoy every delicious bite!

Crostata di Frutta

Indulge in the vibrant flavors of Crostata di Frutta, a classic Italian fruit tart. With its buttery crust and creamy pastry filling, this dessert is a delightful treat for any occasion. Fresh fruits add a burst of color and flavor, making it not only delicious but visually stunning. Perfect for summer gatherings, this tart is a must-try for those looking to impress.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium egg yolks
• 80 g sugar
• 1 tablespoon zest of lemon or ½ tablespoon pure vanilla extract
• 15 g cornflour
• 250 ml fresh whole milk
• 170 g butter
• 120 g sugar
• 1 tablespoon lemon zest
• 2 egg yolks egg yolks
• 1 egg egg
• 320 g all-purpose flour
• 300 g strawberries sliced
• 2 kiwi kiwi sliced
• 1 nectarine nectarine sliced
• 2 tablespoon apricot jam
• 1 tablespoon water

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. 1. Start by whisking the egg yolks with 80g of sugar and lemon zest until the mixture becomes light and fluffy. You want to achieve a creamy consistency, which will serve as the base for your pastry cream.
2. 2. Next, slowly incorporate cornflour into the egg mixture, whisking continuously until everything is smooth and well combined. This is crucial for ensuring your pastry cream has a silky texture.
3. 3. In a saucepan, heat fresh whole milk over low heat until you see the first bubbles forming. Be patient during this step; you don’t want to boil the milk.
4. 4. Once the milk is heated, gently drop the egg mixture over the hot milk without stirring. Allow it to sit for a few seconds; you’ll notice the egg mixture floating on top of the milk.
5. 5. As the milk begins to bubble, it will slowly incorporate the egg mixture underneath. When most of the surface is covered, turn off the heat and whisk vigorously for about thirty seconds until it transforms into a thick pastry cream.
6. 6. Transfer the pastry cream to a ceramic or glass casserole dish, cover it with plastic wrap, and refrigerate until completely cool. This step allows the flavors to meld together while cooling down.
7. 7. Meanwhile, in a mixing bowl, whip butter, 120g of sugar, and lemon zest until creamy. This will create the flavorful base for your tart crust.
8. 8. Add in the two egg yolks and the whole egg one at a time, mixing in thoroughly after each addition. This ensures a nice, uniform mixture.
9. 9. Gradually add in the all-purpose flour and mix until everything is combined. If the dough feels sticky, don’t hesitate to dust it lightly with some extra flour.
10. 10. Form the dough into a ball without overworking it and wrap it tightly in cling film. Let it rest in the refrigerator for thirty minutes; this helps to firm it up before rolling.
11. 11. Preheat your oven to 180 °C (360 °F) or 160 °C (320 °F) with the fan option on. This is the perfect temperature for baking your tart.
12. 12. Roll the chilled dough into a circle about ⅛ inch thick and gently place it into a 9-inch tart pan, ideally one with a removable bottom. Don’t worry if there are any imperfections; it will still be delicious.
13. 13. Use a sharp knife to trim the edges of the pastry to fit the tart pan and refrigerate for an additional ten to fifteen minutes. This step prevents the crust from shrinking while baking.
14. 14. Blind bake the crust in the preheated oven for about twenty minutes until it’s golden brown and cooked through. Keep an eye on it to avoid burning.
15. 15. Once the tart base is cooled, spread your pastry cream evenly over the base. This layer will be the star of your tart!
16. 16. Now comes the fun part: decorate your tart with your choice of fresh fruits, like strawberries, kiwi, and nectarine. Get creative and arrange them beautifully on top.
17. 17. For a glossy finish, mix apricot jam with water and brush it over the fruits. This final touch adds a lovely sheen and extra flavor.
18. 18. Serve your Crostata di Frutta immediately or store it in the fridge until you’re ready to impress your guests!

Notes

• Do not overwork the pastry dough: The warmth from your hands can soften the butter too quickly, ruining the texture.
• Use flour while rolling: Dust your counter and rolling pin lightly with flour to prevent sticking.
• Blind baking technique: Top the base with parchment paper and use weights to keep the crust in place during baking.
• Assemble at the right time: Only fill the tart when both the cream and pastry are completely cold.
• Ensure fruit is dry: Wash your fruit and pat it dry to prevent excess moisture that can make the tart soggy.
• Timing for assembly: I recommend assembling the tart only 2 to 3 hours before serving to maintain its texture.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.