Crostata Di Frutta Di Stagione (Shortcake With Fresh Frui)

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Servings: 6 Difficulty: Advanced
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A classic Italian fruit tart with a buttery shortcrust pastry and rich pastry cream
Crostata Di Frutta Di Stagione (Shortcake With Fresh Frui recipe image
Crostata Di Frutta Di Stagione (Shortcake With Fresh Frui recipe image
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Crostata Di Frutta Di Stagione (Shortcake With Fresh Frui)

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

Description

This elegant Crostata di Frutta di Stagione is a quintessential Italian dessert that showcases the beauty of seasonal produce. The base is a tender, buttery shortcrust pastry infused with lemon zest, providing a delicate crumb that holds a layer of rich, velvety crema pasticcera. Topped with an abundance of fresh, ripe fruits and a glossy apricot glaze, this tart offers a perfect balance of sweet, tart, and creamy textures. It is an ideal centerpiece for Sunday brunches, summer picnics, or as a sophisticated finish to a light dinner. Simple yet impressive, it highlights the natural flavors of the ingredients without overwhelming them.

Ingredients

Directions

  1. Sift the flour, sugar, and salt together onto a clean wooden pastry board.
  2. Make a well in the center of the dry ingredients and add the cold butter, egg yolks, and grated lemon rind.
  3. Mix gently with your fingertips until the dough begins to come together, being careful not to overwork it.
  4. Knead briefly until smooth, then shape into a ball and wrap in plastic.
  5. Refrigerate the dough for at least 30 minutes to allow the gluten to relax.
  6. Preheat the oven to 350&# 194;°F (175ðC).
  7. Roll out the chilled dough on a floured surface into a circle about 1 inch larger than your 8- to 9-inch fluted tart pan.
  8. Butter and lightly flour the tart pan, then carefully fit the pastry into it.
  9. Trim the excess dough from the edges, prick the bottom with a fork, and flute the edges decoratively.
  10. Bake the pastry shell in the preheated oven for 15 to 20 minutes until golden and crisp.
  11. While the crust bakes, prepare the crema pasticcera by beating egg yolks and sugar until thickened and pale yellow.
  12. Whisk in the flour and a pinch of vanilla.
  13. Heat the milk in a saucepan until it just begins to boil, then remove from heat.
  14. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
  15. Return the mixture to low heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon.
  16. Remove from heat and let the pastry cream cool completely.
  17. Spread the cooled crema pasticcera evenly over the bottom of the baked tart shell.
  18. Arrange your choice of fresh seasonal fruits attractively on top of the cream.
  19. Melt apricot jam with a little hot water to create a thin glaze.
  20. Brush the fruit glaze over the fruits to give them a shiny, appetizing 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, fruit, pastry, cream, lemon, butter, shortcrust, dessert, seasonal, berries, apricot, glaze, tart, brunch, summer, classic, homemade, filling
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