Crostata di Frutta

Crostata di Frutta is a vibrant and delicious Italian fruit tart, commonly enjoyed as a dessert or for special occasions. This dessert is famous for its crisp buttery crust, luscious pastry cream filling, and colorful fresh fruit topping. Let me show you how I make this delightful treat, from my own personal experience, with simple steps to create an elegant dessert that brings a taste of Italy to your kitchen.

Where is it from in Italy?

Crostata di Frutta is a classic Italian dessert that can be found all over Italy. It is especially beloved in central and northern regions, like Tuscany and Lombardy, where fresh fruit is abundant in the summer. It’s a staple in Italian patisseries and often made for family gatherings or festive events.

Notes:

The tart needs to cool fully before serving to allow the pastry cream to set. If you’re making it in advance, store it in the fridge until you’re ready to serve.

Crostata di Frutta is best enjoyed within 24 hours of assembly, as the fruit can begin to release juices over time.

Ingredients:

For the Shortcrust Pastry (Pasta Frolla):

• 1 ½ cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup cold butter, cubed
• 1 egg
• A pinch of salt
• 1 tsp vanilla extract (optional)

For the Pastry Cream (Crema Pasticcera):

• 2 cups whole milk
• 4 egg yolks
• ½ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the Topping:

• Assorted fresh fruits (berries, kiwi, peaches, grapes, etc.)
• 2 tbsp apricot jam (for glazing, optional)
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Equipment Needed:

• Mixing bowls
• Rolling pin
• 9-inch tart pan
• Saucepan
• Whisk
• Pastry brush (if glazing)
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Prep Time: 30 minutes

Course: Dessert

Method:

1. Prepare the Pastry (Pasta Frolla):
   • In a food processor, combine flour, sugar, salt, and butter. Pulse until the mixture resembles coarse crumbs.
   • Add the egg and vanilla extract, then pulse until the dough comes together.
   • Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Bake the Crust:
   • Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tart pan.
   • Line the dough with parchment paper and add pie weights or beans to prevent it from puffing up.
   • Bake for 25-30 minutes or until golden brown. Allow to cool completely.
3. Make the Pastry Cream:
   • In a saucepan, heat the milk over medium heat until it starts to steam.
   • In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
   • Remove from heat and stir in vanilla extract. Cool completely before filling the tart.
4. Assemble the Crostata:
   • Spread the cooled pastry cream evenly over the baked tart crust.
   • Arrange your fresh fruit on top in a decorative pattern.
   • For a shiny finish, warm the apricot jam and brush it over the fruits.

Tips & Variations:

• Fruit Variations: Choose fruits that are in season for the best flavor. Berries, stone fruits, and citrus all work wonderfully.
• Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour or almond flour for a gluten-free version.
• Vegan Substitution: Use a plant-based milk (like almond or coconut) and a vegan butter alternative to make the tart vegan-friendly.

Troubleshooting Tips:

• Soggy Bottom: To prevent a soggy crust, make sure it’s fully baked and completely cooled before adding the cream.
• Dough Cracking: If the dough cracks while rolling, let it warm up slightly before rolling again to avoid breakage.
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Nutritional Information (Per Slice):

• Calories: 220
• Carbohydrates: 30g
• Fat: 10g
• Protein: 3g
• Fiber: 2g
• Sugar: 12g

I hope this guide has made making Crostata di Frutta seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below! I love hearing feedback from a real person like you, so please, leave your honest comment.