Fruit Tart (Crostata alla Frutta) Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Yolks | 2 |
| All-purpose Flour (00) | 250g |
| Vanilla Bean | 1 |
| Powdered Sugar | 100g |
| Butter (cold, diced) | 150g |
| Lemon Zest | ½ (from 1 lemon) |
| Granulated Sugar | 120g |
| Egg Yolks (for the custard) | 4 |
| Whole Milk | 500g |
| Cornstarch (Cornflour) | 40g |
| All-purpose Flour (for custard) | 20g |
| Fresh Strawberries | 250g |
| Fresh Kiwi | 2 |
| Fresh Pineapple | 4 slices |
| Fresh Blueberries | 20g |
| Fresh Raspberries | 20g |
| Fresh Blackberries | 20g |
| Fresh Mint (for garnish) | To taste |
Instructions
Step 1: Preparing the Pastry (Pasta Frolla)
Begin by making the shortcrust pastry. In a large bowl, combine the all-purpose flour (250g) and powdered sugar (100g). Mix these dry ingredients with your fingertips until they form a crumbly, sandy texture. Add the cold, diced butter (150g) and continue to work the mixture with your hands until it resembles breadcrumbs. Incorporate the egg yolks (2) and the zest of half a lemon. Knead the mixture gently to form a soft dough. If the dough is too difficult to handle in the bowl, transfer it to a clean work surface and quickly knead it until it is smooth and homogeneous.
Once the dough is well-combined, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough will make it easier to roll out and help achieve a tender, flaky crust.
Step 2: Preparing the Custard Filling (Crema Pasticcera)
While the dough chills, start on the custard. Pour the whole milk (500g) into a saucepan and add the scraped seeds from the vanilla bean (1) and the zest of half a lemon. Warm the milk over medium-low heat, bringing it just to the edge of a simmer, but be careful not to let it boil.
In a separate bowl, whisk together the egg yolks (4) and granulated sugar (120g) until the mixture turns pale and creamy. In another small bowl, combine the cornstarch (40g) and flour (20g) and sift them together to remove any lumps. Add a small amount of the hot milk to the egg mixture, stirring continuously to temper the eggs. Gradually add the remaining hot milk, whisking to combine.
Transfer the entire mixture back into the saucepan and cook over medium heat, stirring constantly. As the mixture heats up, it will thicken. Continue to cook for about 10 minutes or until the custard has thickened to a pudding-like consistency. Once it is thickened, remove from the heat and transfer the custard to a shallow container. Cover the custard with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 1 hour to firm up.
Step 3: Baking the Pastry Shell
Preheat your oven to 180°C (350°F). Roll out the chilled pastry dough on a lightly floured surface to about 4 mm thickness. Using a rolling pin, lift the dough and fit it into a 24 cm tart pan, pressing the edges gently into the corners. Use a rolling pin to trim any excess dough. Poke the base of the pastry with a fork to prevent bubbling during baking.
Bake the pastry shell for about 20-25 minutes or until golden brown. Once baked, remove it from the oven and allow it to cool completely on a wire rack before assembling the tart.
Step 4: Assembling the Fruit Tart
Once the pastry has cooled and the custard is set, use a whisk to smooth out the custard. Transfer the custard into a piping bag (or use a spoon) and fill the cooled tart shell with the custard, smoothing it out evenly with the back of a spoon. Return the tart to the refrigerator while you prepare the fruit.
Step 5: Preparing the Fruit Topping
Start with the pineapple (4 slices). Peel the pineapple and slice it into small triangles or wedges. Next, peel and slice the kiwi (2), cutting each half into thin slices. For the strawberries (250g), remove the stems and cut each berry into quarters. Prepare the blueberries (20g), raspberries (20g), and blackberries (20g) by rinsing them gently under cold water.
Step 6: Decorating the Fruit Tart
Now, the fun part – decorating your tart! Begin by placing the strawberry slices on top of the custard, with the pointed ends facing upwards. Arrange the kiwi slices next to the strawberries, then fill in the spaces with the pineapple wedges. Continue adding the berries and a few sprigs of fresh mint leaves as garnish for a colorful and fresh finish.
The beauty of this fruit tart lies in its natural colors and the artistic way you place the fruits. Feel free to mix up the patterns as you go – it’s your masterpiece!
Step 7: Refrigerating and Serving
Once the fruit is arranged, return the tart to the refrigerator to chill for another 30 minutes to an hour, allowing the custard to firm up even more and the flavors to meld together.
Before serving, you can optionally drizzle a little bit of honey or apricot glaze over the fruits to give them a nice shine and an added touch of sweetness.
Serving Suggestions
Serve this refreshing fruit tart as a light dessert at your next gathering or family dinner. It pairs wonderfully with a cup of tea or a chilled glass of Prosecco, making it an elegant choice for any occasion. The tangy-sweet fruit, creamy custard, and buttery pastry come together to create a dessert that feels indulgent without being overly heavy.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 290 |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 100mg |
| Sodium | 80mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 2g |
| Sugars | 21g |
| Protein | 3g |
| Vitamin A | 7% |
| Vitamin C | 35% |
| Calcium | 4% |
| Iron | 5% |
This Fruit Tart is a perfect combination of rich custard, buttery pastry, and fresh, vibrant fruits, making it an ideal dessert for spring and summer. Whether for a special occasion or as a sweet treat to brighten your day, this crostata alla frutta is sure to impress with its irresistible flavors and beautiful presentation. Enjoy!
