Method:

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.

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.

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.

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.