Crostata di Frutta (Italian Fruit Tart)

• Milk500 ml
• Cornstarch40 g
• Vanilla bean1/2 pod (or 1 tsp extract)
• Apricot jam2 tbsp
• Granulated sugar100 g
• Water1 tbsp
• Unsalted butter125 g cold, cubed
• All-purpose flour250 g
• Lemon zest1 tsp
• Fresh mixed fruit300 g (e.g., berries, kiwi, peach)
• Egg yolk2 large

How to Make It

• 1

  To make the shortcrust pastry, combine 250 g all-purpose flour, 100 g granulated sugar, and 1 teaspoon lemon zest in a large bowl. Add 125 g cold, cubed unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. This step should be quick to keep the butter cold.

• 2

  Add 2 large egg yolks to the mixture and gently bring the dough together until it forms a cohesive ball. Do not overwork the dough. Flatten it slightly into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

• 3

  Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a 3 mm thickness, large enough to fit a 24 cm tart pan with a removable bottom. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.

• 4

  Prick the bottom of the pastry shell all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment, and bake for another 10-15 minutes until golden brown and cooked through. Let it cool completely on a wire rack.

• 5

  While the crust bakes and cools, prepare the pastry cream (crema pasticcera). In a saucepan, gently heat 500 ml milk with 1/2 vanilla bean pod (or 1 tsp vanilla extract). In a separate bowl, whisk together 2 large egg yolks, 60 g granulated sugar, and 40 g cornstarch until smooth.

• 6

  Gradually pour the hot milk mixture over the egg yolk mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan and cook over medium-low heat, whisking continuously, until the cream thickens significantly and boils for 1 minute. Remove from heat, discard vanilla pod, and pour into a shallow dish. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill completely in the refrigerator.

• 7

  Once the pastry shell and cream are thoroughly cooled, spoon the chilled pastry cream into the baked tart shell, spreading it evenly. Arrange 300 g of fresh mixed fruits (such as berries, sliced kiwi, and peaches) decoratively over the cream. Let your creativity shine!

• 8

  For the glaze, gently warm 2 tablespoons of apricot jam with 1 tablespoon of water in a small saucepan until melted and smooth. Strain it if necessary for a clear shine. Brush the warm glaze over the fresh fruit to give it a beautiful glossy finish and help preserve its freshness.

• 9

  Refrigerate the Crostata di Frutta for at least 30 minutes before serving to allow the glaze to set and the tart to firm up. Slice and serve this refreshing, elegant dessert chilled.