Crostata Di Frutta Di Stagione
Submitted by dorismcculloch
Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minCrostata di frutta is the crown jewel of Italian baking. A buttery, lemon-kissed crust. A layer of cool, vanilla-scented pastry cream. And whatever fruit the season hands you, arranged like edible art and brushed with shimmering apricot glaze.
The dough comes together on a wooden board the old-fashioned way, worked gently with your fingertips until smooth. A short chill, a quick blind bake, and you’ve got a crisp, golden shell.
The crema pasticcera is the real soul of this tart. Egg yolks, sugar, flour, vanilla, and hot milk whisked into a custard that coats the back of a spoon. Spread it thick, pile on the fruit, glaze, and serve.
Strawberries, peaches, kiwi, berries, figs. Use what’s ripe. That’s the whole point of “di stagione."
Kitchen Tips
- Handle the dough as little as possible. Overworking makes it tough instead of tender and crumbly
- Prick the crust all over with a fork before baking to prevent puffing
- Cool the pastry cream completely before spreading. A warm custard on a warm crust is a soggy disaster
- Brush the apricot glaze on right before serving for that glossy, professional finish
Ingredients
Directions
Sift together flour, sugar and salt on a wooden pastry board.
Make a well in the center and add butter, egg yolks and lemon rind.
Mix and knead with the fingertips taking care not to handle too much.
When smooth, shape into a ball and chill for about 30 minutes.
Roll out lightly in a circle, cut edges and keep dough about 1 inch larger than a 8- to 9-inch (diameter) fluted flan tin.
Butter and flour the pan and fit the pastry into it, again trim the edges, prick with fork and flute edges.
Place in preheated oven at moderate heat for 15 to 20 minutes.
CREAM PASTICCERA:
Beat together yolks and sugar until slightly thickened and a light lemon color.
Beat in flour and vanilla. Over medium heat, bring milk just to the boil. Let it cool for a moment, then add it to the egg mixture, whisking rapidly. Cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool. When cream pasticcera is cool, spread evenly on the bottom of the pie. Fill with whatever fresh fruits are available, glaze with an apricot jam. Melt apricot jam glaze with a little hot water.
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