Crostata di Frutta (Italian Fruit Tart)

Method17 steps · about 2 hr 10 min

1. 1

   Step 1: Warm the 2½ cups milk with the large pieces of lemon peel and ½ tsp vanilla in a saucepan. Set aside once warm; do not let it become very hot.

   Uses 2½ cups full-fat milk · Peel of 1 lemon for pastry cream, kept in large pieces · ½ tsp vanilla extract (or paste)

2. 2

   Step 2: Mix the 5 pastry-cream yolks with the separate 70 g pastry-cream sugar, then thoroughly mix in the 60 g cornstarch.

   Uses 5 large egg yolks for pastry cream · 70 g sugar for pastry cream · 60 g cornstarch for pastry cream

3. 3

   Step 3: Remove and discard the lemon peel from the infused warm milk. Slowly pour the milk into the yolk mixture, whisking constantly until smooth.

   Uses warm lemon-vanilla milk · yolk-sugar-cornstarch mixture

4. 4

   Step 4: Pour the combined milk-and-yolk mixture back into the saucepan and heat over medium-low heat.

   Uses combined pastry-cream mixture

5. 5

   Step 5: Stir constantly for about 10 minutes, until the pastry cream is very thick. If it is slow to thicken, increase the heat gently while stirring; whisk out any small lumps.

   Uses warming pastry-cream mixture

6. 6

   Step 6: Transfer the thick pastry cream to a clean bowl and press plastic wrap directly onto its surface to prevent a skin.

   Uses cooked thick pastry cream

7. 7

   Step 7: Let the covered pastry cream cool completely, then refrigerate until needed. Prepare the pastry while it cools.

   Uses covered pastry cream

8. 8

   Step 8: For the separate pastry, sift the 250 g flour into a large bowl. Mix in the 80 g caster sugar, ¼ tsp baking powder, pinch of salt and grated lemon zest.

   Uses 250 g Italian 00 or unbleached all-purpose flour · 80 g caster sugar for pastry · ¼ tsp baking powder · 1 pinch salt · Zest of 1 lemon for pastry

9. 9

   Step 9: Add the separate whole egg (1 large) and cubed cold butter (120 g) to the pastry flour mixture. Cut them in with a spatula or pastry scraper until rough crumbs form.

   Uses pastry flour-sugar mixture · 1 large egg for pastry · 120 g cold butter, cubed

10. 10

    Step 10: Bring the pastry crumbs together gently with your hands, working just until the flour is absorbed and the dough is smooth. Wrap and chill for 30–60 minutes.

    Chill pastry dough · 60 minUses pastry crumbs

11. 11

    Step 11: Preheat a fan/convection oven to 180°C (350°F). Prepare an 8-inch tart pan.

12. 12

    Step 12: Roll out the chilled pastry to about ½ cm thick. Rolling it between sheets of baking parchment helps keep it from sticking.

    Uses chilled pastry dough

13. 13

    Step 13: Lay the rolled pastry over the tart pan and ease it into the sides. Trim the overhanging edges with the rolling pin or a knife.

    Uses rolled pastry sheet

14. 14

    Step 14: Prick the pastry base with a fork and cover it with baking parchment. Fill with baking beads or raw rice as weights, then blind bake for about 30 minutes until golden. Remove the weights and parchment; if the base still looks soft or damp, return it to the oven until fully baked. Let the pastry shell cool completely.

    Blind bake tart shell; check base after removing weights · 30 minUses lined tart pan

15. 15

    Step 15: Fill the completely cooled pastry shell with the cold pastry cream and smooth its surface. Wash and prepare the fresh fruit, then arrange it over the cream to cover the tart.

    Uses cooled baked pastry shell · cooled chilled pastry cream · Mixed fresh fruit, enough to cover the tart (e.g. strawberries, raspberries, blueberries, mandarin and kiwi)

16. 16

    Step 16: Heat the 2 tbsp apricot jam with the 1 tbsp glaze water until the jam melts. Cool for 1 minute, then brush the glaze over the fruit-topped tart.

    Cool melted glaze before brushing · 1 minUses 2 tbsp apricot jam · 1 tbsp water for glaze · filled fruit tart

17. 17

    Step 17: Keep the glazed tart refrigerated until serving. Cut into 12 small portions. Cover and refrigerate leftovers for up to 3–4 days.

    Uses glazed fruit tart