Crostata di Frutta (Italy)

Crostata di Frutta (Italy)

Crostata di Frutta, or Italian Fruit Tart, is a vibrant and elegant dessert that’s as delicious as it is beautiful. Known for its colorful array of fresh fruit on a layer of pastry cream nestled within a buttery crust, this Italian treat is a beloved dessert served throughout Italy, especially during the summer months when fresh fruits are abundant.

With a crisp, tender crust (pasta frolla), silky pastry cream (crema pasticcera), and seasonal fruits, Crostata di Frutta is the perfect blend of textures and flavors.

This dessert is ideal for special occasions, family gatherings, or any time you want to add a touch of Italian sophistication to your table.

Ingredients

For the Pasta Frolla (Tart Crust)

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, chilled and cut into small cubes
• 1 large egg
• 1/2 teaspoon vanilla extract
• A pinch of salt
• For the Crema Pasticcera (Pastry Cream)
• 1 1/2 cups (360ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 3 tablespoons (30g) cornstarch
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon (optional, for a citrusy touch)

For the Fruit Topping

• 1/2 cup strawberries, sliced
• 1/2 cup kiwi, peeled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup mango or peach slices (or any seasonal fruit of choice)

For the Glaze

• 1/4 cup (60ml) apricot jam
• 1 tablespoon water

How to Make Crostata di Frutta

Step 1: Prepare the Pasta Frolla (Tart Crust)

Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, and salt.

Add Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Add Egg and Vanilla: Make a well in the center of the flour mixture, add the egg and vanilla extract. Gently mix until the dough starts to come together.

Form and Chill the Dough: Turn the dough out onto a floured surface and gently knead until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.

Step 2: Roll and Bake the Crust

Preheat the Oven: Preheat your oven to 350°F (175°C).

Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough around the edges.

Blind Bake: Prick the bottom of the tart crust with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans to prevent it from puffing up. Bake for 15 minutes, then remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until golden brown.

Cool: Remove from the oven and let the tart crust cool completely.

Step 3: Prepare the Crema Pasticcera (Pastry Cream)

Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.

Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.

Add Cornstarch: Whisk in the cornstarch until smooth.

Temper the Egg Mixture: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to prevent curdling. Gradually add the rest of the milk while continuing to whisk.

Cook the Pastry Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract and lemon zest (if using).

Cool the Pastry Cream: Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool to room temperature.

Step 4: Assemble the Crostata di Frutta

Fill the Tart Shell: Once both the tart crust and pastry cream have cooled, spread the pastry cream evenly into the tart shell, smoothing the top with a spatula.

Arrange the Fruit: Decorate the tart with fresh fruit, arranging it in a pattern of your choice. Start from the outside and work your way in, creating concentric circles or a creative pattern.

Make the Glaze: In a small saucepan, heat the apricot jam with the water over low heat until it’s smooth and liquefied. If needed, strain to remove any lumps.

Glaze the Fruit: Use a pastry brush to lightly brush the glaze over the fruit. This not only gives the tart a beautiful shine but also helps to keep the fruit fresh.

Step 5: Serve

Chill and Serve: Refrigerate the tart for about 30 minutes to allow the pastry cream to set and the flavors to meld. Serve chilled or at room temperature.

Chef’s Note

Choosing Fruits: Use a mix of colorful, seasonal fruits to create a visually appealing and flavorful tart. Common choices include berries, kiwi, peaches, and mango, but feel free to experiment with what’s available.

Making Ahead: The tart crust and pastry cream can be prepared a day in advance. Assemble with fresh fruit on the day you plan to serve.

Shortcrust Dough Tips: Make sure the butter is very cold to achieve a tender crust. If the dough becomes too warm while working with it, chill it briefly to make it easier to handle.

Alternative Cream: For a lighter filling, consider replacing the pastry cream with mascarpone or whipped cream, especially for summer gatherings.

Storage: Store Crostata di Frutta in the refrigerator for up to 2 days. Keep in mind that the fruit may begin to soften, so it’s best served fresh.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 340 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 105mg
• Sodium: 45mg
• Fiber: 2g
• Sugar: 30g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Conclusion

Crostata di Frutta is a delightful Italian dessert that combines a flaky, buttery crust with creamy, luscious filling and fresh, vibrant fruit.

Its versatility makes it perfect for any occasion, from elegant dinners to casual gatherings, and the vibrant fruit toppings make it visually stunning. By making it at home, you can enjoy this Italian classic with a personal touch.

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