Crostata Di Frutta Di Stagione (Shortcake Wit)

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A rustic Italian fruit tart with a buttery shortcrust pastry and rich pastry cream.
Crostata Di Frutta Di Stagione (Shortcake Wit recipe image
Crostata Di Frutta Di Stagione (Shortcake Wit recipe image
Print Recipe

Crostata Di Frutta Di Stagione (Shortcake Wit)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1004.2

Description

This classic Italian crostata features a tender, buttery shortcrust pastry shell filled with velvety crema pasticcera and topped with fresh seasonal fruits. The combination of the crisp, crumbly crust and the smooth, vanilla-infused custard creates a delightful textural contrast. It is an elegant yet approachable dessert perfect for afternoon tea or a light dinner finale. The recipe allows for flexibility with whatever berries or stone fruits are in season, making it a versatile choice for home bakers. The final glaze of apricot jam adds a beautiful shine and a subtle tartness that balances the sweetness of the cream and fruit.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC).
  2. Sift together the flour, sugar, and salt on a clean wooden board or large plate.
  3. Make a well in the center of the dry ingredients.
  4. Add the cold butter, egg yolks, and grated lemon rind into the well.
  5. Using your fingertips, gently mix the ingredients together, working quickly to prevent the butter from melting.
  6. Knead briefly until the dough comes together into a smooth ball.
  7. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  8. Meanwhile, prepare the Crema Pasticcera by beating egg yolks and sugar in a bowl until thickened and pale yellow.
  9. Whisk in the flour and vanilla extract until smooth.
  10. In a saucepan, heat the milk over medium heat until it just begins to simmer.
  11. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
  12. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
  13. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
  14. Roll out the chilled pastry dough on a floured surface into a circle about 1 inch larger than your 8- to 9-inch flan tin.
  15. Butter and flour the flan tin, then fit the pastry into it, trimming the edges so they overhang slightly.
  16. Prick the base of the pastry with a fork and flute the edges decoratively.
  17. Bake the pastry shell in the preheated oven for 15 to 20 minutes, or until lightly golden.
  18. Allow the pastry shell to cool slightly.
  19. Spread the cooled Crema Pasticcera evenly over the bottom of the baked pastry shell.
  20. Arrange your choice of fresh seasonal fruits on top of the cream.
  21. Gently heat apricot jam with a little water until melted and thin.
  22. Brush the fruit glaze over the fruits to give them a shiny finish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1004.2kcal
% Daily Value *
Total Fat 48.4g75%
Saturated Fat 30.0g150%
Cholesterol 125.4mg42%
Sodium 65377.8mg2725%
Total Carbohydrate 130.4g44%
Dietary Fiber 3.2g13%
Sugars 42.1g
Protein 12.2g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, pastry, custard, fruit, tart, crema, pasticciera, buttery, rustic, baking, dessert, shortcrust, seasonal, berries, apricot, glaze, vanilla, classic, homemade, sweet
Recipe Card powered by WP Delicious