Crostata Di Frutta Di Stagione

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Servings: 6 Difficulty: Intermediate
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A rustic Italian fruit tart with a tender, buttery shortcrust pastry and fresh seasonal filling
Crostata Di Frutta Di Stagione recipe image
Crostata Di Frutta Di Stagione recipe image
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Crostata Di Frutta Di Stagione

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 878.9

Description

This classic Italian crostata is the epitome of rustic elegance, featuring a tender, crumbly shortcrust pastry known as pasta frolla. The dough, enriched with egg yolks and brightened with fresh lemon zest, creates a perfect sweet shell that holds any assortment of seasonal fruits. Whether you use summer berries, autumn apples, or spring peaches, the tart adapts beautifully to what is fresh in your garden or market. The result is a dessert with a delightful contrast between the crisp, buttery crust and the juicy, softened fruit filling. It is an ideal centerpiece for Sunday brunch, a casual afternoon tea, or a light dinner dessert. Simple to prepare with pantry staples, this make-ahead treat allows the flavors to meld, making it a comforting and inviting choice for any gathering.

Ingredients

Directions

  1. Preheat the oven to 350&# 194;°F (175ðC) and line a 9-inch tart pan with removable bottom with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or your fingers until the texture resembles coarse crumbs.
  4. Mix in the egg yolks and grated lemon rind, stirring just until the dough begins to clump together.
  5. Turn the dough out onto a lightly floured surface and gently knead a few times to form a cohesive ball.
  6. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes to firm up.
  7. Roll out the chilled dough on a floured surface to a 12-inch circle and carefully transfer it into the prepared tart pan.
  8. Press the dough gently into the bottom and sides of the pan, ensuring even coverage.
  9. Prick the bottom of the crust all over with a fork to prevent bubbling during baking.
  10. Fill the crust with your choice of fresh seasonal fruits, arranging them in a single layer.
  11. Bake for 30-35 minutes, or until the crust is golden brown and the fruit is tender.
  12. Allow the crostata to cool completely in the pan before removing the bottom and slicing to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 878.9kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 97504.1mg4063%
Total Carbohydrate 195.5g66%
Dietary Fiber 4.7g19%
Sugars 63.0g
Protein 17.5g35%

* 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 dessert, fruit tart, seasonal fruit, shortcrust pastry, pasta frolla, lemon zest, buttery crust, rustic baking, easy dessert, make ahead, brunch recipe, afternoon tea, berry tart, apple crostata, vegetarian baking, fresh fruit, pastry dough, sweet treat, summer baking, comfort food
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