Italian fruit tart, commonly known as Crostata di Frutta, are the perfect dessert to indulge in when you want something sweet yet refreshing. A velvety Italian pastry cream, flavored with vanilla, encased in a crumbly, melt-in-your-mouth pastry crust and topped with seasonal fresh fruits. This classic Italian dessert is a wonderful addition to any birthday party or celebratory gathering, adding a touch of elegance and vibrant color to your dessert table.
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The delicious and versatile fresh fruit tart has its roots in traditional Italian pastry-making.
A favorite among both children and adults, this elegant dessert showcases a perfect balance of textures and flavors.
A crumbly and buttery shortcrust pastry called Pasta Frolla, filled with luxurious custard cream and topped with a vibrant selection of fresh fruit.
It is perfect for celebrating special occasions or simply as a delightful dessert for your family.
The captivating aspect of a Crostata di Frutta is the beautiful assortment of fresh fruit adorning its surface.
Selecting seasonal fruits ensures that your Italian fruit tart is delightful, boasting ripe and juicy flavors.
For more desserts made with fruits you can check: Italian apple cake with plenty of apple, overripe pear crumble, peach tart tatin
Ingredients
Creating a mouth-watering Italian fruit tart requires a few essential ingredients.
This is a great opportunity to showcase the best fruit in season, resulting in a dessert bursting with intense flavors.
- Pasta Frolla (crust): This Italian shortcrust pastry consists of flour, butter, sugar, eggs, and baking powder. When combined, they form an irresistibly crumbly and buttery crust.
- Italian Custard Cream: The velvety, rich Italian custard cream, also known as Crema Pasticcera, is made by mixing milk, sugar, eggs, flour, and a dash of vanilla essence. It acts as a delicious base for the fruit topping. This custard is made with 2 whole eggs and 2 egg yolks giving it an extra custardy flavor
- Fruit in Season: To make your Crostata di Frutta truly exceptional, use only the freshest, most flavorful fruit in season. Popular choices include strawberries, kiwi, blueberries, peaches, and apricots.
With these basic ingredients, you're ready to craft an exquisite Crostata di Frutta that will impress your friends and loved ones.
Remember, the secret to this Italian dessert lies in the perfect combination of textures and flavors, enhanced by artfully arranged fresh fruit.
Creating the Base
Using a Tart Pan for Fruit Tarts
I am using this pan specifically made for fruit or custard tarts to make the perfect base for this Italian fruit tart.
The base is raised in the middle, with an edge all around.
Inside
Turned upside down
When the sweet short pastry is baked, you turn it upside down and you have a perfectly flat surface with uniform edges, and you can fill it with the custard without risking any spilling.
Pasta Frolla
To create the base for your Italian fruit tart, you will first need to make the Pasta Frolla, a sweet shortcrust pastry.
- Start by combining your flour, sugar, salt, and baking powder in a large mixing bowl.
- Add in your butter and eggs, mixing until a smooth dough forms.
Hint: if the pastry is too soft, wrap it in plastic wrap and place it in the refrigerator to chill for an hour but not longer. If the dough is left to rest in the fridge for an extended period of time, there is a possibility that the baking powder may lose some of its effectiveness.
- Butter and coat with flour the tart pan
- Spread the dough in the pan, pressing the dough into the edges and corners of the pan to make sure it is uniformly filled and distributed
Hint: you do not need to roll down the dough, you can just spread it in the pan with your hands
- Bake your tart crust for 30 minutes at 355 F - 180C until it is golden brown and fully set.
- Allow it to cool completely before turning it upside down on a serving plate and adding your fruit and pastry cream filling.
Hint: when you turn the pastry upside down, you will have a nice round hollow to spread the custard
With a delicious sweet shortcrust pastry base, your Italian fruit tart will be a delicious and visually stunning dessert to share with friends and family.
Preparing the Pastry Cream
Crema Pasticcera
Crema pasticcera is an essential component of Italian fruit tarts, serving as a creamy filling that pairs perfectly with the sweet fruit toppings.
- Begin by whisking your egg yolks with the granulated sugar and vanilla extract in a mixing bowl.
- Keep whisking until the mixture becomes light and fluffy.
- Then, slowly incorporate the sifted cornstarch into the mixture, whisking until it's smooth and fully combined.
- Heat your milk in a saucepan or in a microwave until it reaches a point just before boiling, when bubbles first start to appear around the edges.
- Carefully pour a small stream of the hot milk into the egg yolk mixture, whisking continuously to avoid clumps.
- Repeat this gradual process until all of the milk is fully combined with the egg yolks.
- Return the mixture to cook over low heat, stirring constantly, until it thickens.
Hint: This should only take a few minutes, but be patient and ensure the cream does not stick or burn.
- Once the pastry cream has reached a thick, custard-like consistency, remove it from the heat and transfer in a bowl
- Cover it with plastic wrap, pressing the wrap directly on the surface of the cream to prevent a skin from forming, and refrigerate until chilled.
Choosing and Preparing the Fruit
Seasonal Fruit Choices
When it comes to creating a delicious Italian fruit tart, selecting the right fruits is essential. Opt for seasonal and fresh fruits to achieve the best flavor. Here are some popular fruit choices for each season:
- Spring: strawberries, kiwi, apricot, and blueberries
- Summer: peaches, raspberries, and more strawberries
- Fall: apples, pears, and late-season raspberries
- Winter: apples and pears
Note: You can also use fruits like banana, but be aware that their texture may differ from your more traditional fruit tart options.
Fruit Prep Tips
Once you have selected your fruits, proper preparation is crucial. Follow these tips to ensure a delicious and visually appealing fruit tart:
- Wash and dry all your fruits thoroughly before using them.
- Peel and core fruits like apples and pears, while removing the pits from fruits like peaches and apricots.
- Slice fruits uniformly to ensure even cooking and better presentation. For example, apples, pears, and peaches can be sliced thinly, while strawberries and kiwi can be halved or quartered.
- Remove excess moisture from fruits like strawberries and raspberries by patting them dry after washing.
- When using fruits like bananas, try to choose those that are slightly underripe to avoid mushiness.
Remember, the key to a perfect Italian fruit tart is using fresh, seasonal fruits and preparing them with care.
Assembling the Tart
Filling and Topping
To assemble your Italian fruit tart, start by preparing placing your tart base into the serving dish
- Once your tart shell has cooled down, add the pastry cream filling to the shell, gently spreading it evenly with a spatula. Make sure to cover the entire tart base with the filling.
- Next, select your favorite fresh fruit for the topping; consider using a variety of fruits for the best presentation and flavor.
- Carefully arrange the fruit pieces on the layer of pastry cream, creating an eye-catching and appetizing design.
Glazing with Apricot Jam
For a shiny and professional look, glaze the fresh fruit topping using apricot jam.
- Place the jam in a small saucepan and heat it at a low temperature, stirring constantly until it becomes smooth and slightly runnier. If needed, you can thin it out with a splash of water.
- Once the jam reaches the desired consistency, remove it from heat and let it cool for a few minutes.
- Then, use a pastry brush to gently apply a thin layer of glaze over the fruit topping.
- This will not only enhance the appearance of your fruit tart but also add a touch of sweetness and flavor.
Serving Suggestions
When it comes to serving your Italian fruit tart, there are a few ways you can enhance the presentation and elevate the flavors.
Here are some suggestions for serving:
Consider arranging the fruit in a visually pleasing pattern, such as concentric circles or rows, to make the tart even more eye-catching.
Keep in mind that Crostata di Frutta is usually served at room temperature, so be sure to let your tart sit out for a few minutes before serving if it's been stored in the refrigerator.
Proper Storage Methods
To ensure your Italian fruit tart remains fresh and delicious, follow these storage methods:
1. Cover the tart: Once the tart has cooled completely, wrap it in cling film or place it in an airtight container. This will prevent the tart from drying out or absorbing any unwanted odors from the refrigerator.
2. Refrigerate: Store the tart in the refrigerator for up to 3-4 days. This helps maintain the freshness of the pastry cream and the fruit.
3. Freeze I do not recommend freezing it as the fruits will lose their freshness
For more dessert with fruits
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📋Italian Fruit Tart Crostata di frutta
Ingredients
For the custard
- ⅓ cup cornstarch
- 2 cups milk
- 2 fresh eggs
- 2 egg yolk
- ⅓ cups caster sugar
- 1 teaspoon vanilla extract
For the base pastry pasta frolla
- 2 ¼ cups flour
- ½ cup caster sugar
- ½ cup butter
- 2 fresh eggs
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
For the topping
- 5 fresh strawberry
- 2 kiwi
- gelatine or apricot jam optional
Equipment
Looking for kitchen gadget gifts?Instructions
PastaFrolla
- Start by combining your flour, sugar, salt, and baking powder in a large mixing bowl.2 ¼ cups flour, 2 teaspoon baking powder, 1 teaspoon vanilla extract, ½ cup caster sugar
- Add in your butter and eggs, mixing until a smooth dough forms.2 fresh eggs, ½ cup butter
- Butter and coat with flour the tart pan
- Spread the dough in the pan, pressing the dough into the edges and corners of the pan to make sure it is uniformly filled and distributed
- Bake your tart crust for 30 minutes at 355 F - 180C until it is golden brown and fully set.
- Allow it to cool completely before turning it on a serving plate and adding your fruit and pastry cream filling.
Preparing the Pastry Cream
- Begin by whisking your egg yolks with the granulated sugar and vanilla extract in a mixing bowl.2 fresh eggs, 2 egg yolk, ⅓ cups caster sugar, 1 teaspoon vanilla extract
- Keep whisking until the mixture becomes light and fluffy.
- Then, slowly incorporate the sifted cornstarch into the mixture, whisking until it's smooth and fully combined.⅓ cup cornstarch
- Heat your milk in a saucepan or in a microwave until it reaches a point just before boiling, when bubbles first start to appear around the edges.2 cups milk
- Carefully pour a small stream of the hot milk into the egg yolk mixture, whisking continuously to avoid clumps.
- Repeat this gradual process until all of the milk is fully combined with the egg yolks.
- Return the mixture to cook over low heat, stirring constantly, until it thickens.
- Once the pastry cream has reached a thick, custard-like consistency, remove it from the heat
- Cover it with plastic wrap, pressing the wrap directly on the surface of the cream to prevent a skin from forming, and refrigerate until chilled.
Filling and Topping
- Once your tart shell has cooled down, add the pastry cream filling to the shell, gently spreading it evenly with a spatula. Make sure to cover the entire tart base with the filling.
- Next, select your favorite fresh fruit for the topping; consider using a variety of fruits for best presentation and flavor.5 fresh strawberry, 2 kiwi
- Carefully arrange the fruit pieces on the layer of pastry cream, creating an eye-catching and appetizing design.
Glazing with Apricot Jam
- Place the jam in a small saucepan and heat it at a low temperature, stirring constantly until it becomes smooth and slightly runnier. If needed, you can thin it out with a splash of water.gelatine or apricot jam
- Once the jam reaches the desired consistency, remove it from heat and let it cool for a few minutes.
- Then, use a pastry brush to gently apply a thin layer of glaze over the fruit topping.
- Serve cold sprinkled with icing sugar
Video
Notes
Fruit Prep Tips
Once you have selected your fruits, proper preparation is crucial. Follow these tips to ensure a delicious and visually appealing fruit tart:- Wash and dry all your fruits thoroughly before using them.
- Peel and core fruits like apples and pears, while removing the pits from fruits like peaches and apricots.
- Slice fruits uniformly to ensure even cooking and better presentation. For example, apples, pears, and peaches can be sliced thinly, while strawberries and kiwi can be halved or quartered.
- Remove excess moisture from fruits like strawberries and raspberries by patting them dry after washing.
- When using fruits like bananas, try to choose those that are slightly underripe to avoid mushiness.
Top tips
- If the pastry is too soft, wrap it in plastic wrap and place it in the refrigerator to chill for an hour but not longer. If the dough is left to rest in the fridge for an extended period of time, there is a possibility that the baking powder may lose some of its effectiveness.
- To thicken the custard should only take a few minutes, but be patient and ensure the cream does not stick or burn.
Nutrition
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