Discover how to make a classic Crostata di Frutta, an irresistible Italian fruit tart featuring a buttery pastry crust and creamy custard filling. This easy-to-follow recipe guides you through creating the perfect balance of flavors with fresh fruit and a sweet, delicate crust. Ideal for any occasion, this fruit tart is sure to impress!

Ingredients:

For the Pastry Crust:

- 1 ½ cups all-purpose flour

- ½ cup granulated sugar

- ¼ teaspoon salt

- ½ cup unsalted butter, cold and cut into small pieces

- 1 large egg yolk

- 1-2 tablespoons ice water (if needed)

For the Custard Filling:

- 1 cup whole milk

- ¼ cup granulated sugar

- 1 large egg

- 2 tablespoons cornstarch

- 1 teaspoon vanilla extract

For the Fruit Topping:

- Fresh fruit of your choice (e.g., berries, kiwi, peaches, or apricots)

Instructions:

Prepare the Pastry Crust:

  - In a large bowl, whisk together the flour, sugar, and salt.

  - Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

  - Stir in the egg yolk and mix until the dough starts to come together. If needed, add ice water, a little at a time, until the dough holds together.

  - Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat Oven and Prepare Tart Pan:

  - Preheat your oven to 375°F (190°C).

  - Roll out the chilled dough on a lightly floured surface to fit your tart pan (about 9-inch in diameter). Transfer the dough to the tart pan, pressing it into the edges and trimming any excess.

3. Bake the Crust:

  - Line the crust with parchment paper and fill with pie weights or dried beans.

  - Bake for 15 minutes, then remove the parchment paper and weights. Continue baking for an additional 10 minutes, or until the crust is golden brown. Let cool completely.

4. Make the Custard Filling:

  - In a saucepan, heat the milk over medium heat until it begins to steam.

  - In a separate bowl, whisk together the sugar, egg, and cornstarch until smooth.

  - Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to boil.

  - Remove from heat and stir in the vanilla extract. Let the custard cool slightly before spreading it over the cooled tart crust.

Assemble the Tart:

  - Spread the custard filling evenly over the baked tart crust.

  - Arrange your fresh fruit on top of the custard in a decorative pattern.

Serve and Enjoy:

  - Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the custard to set.

  - Slice and enjoy your homemade Crostata di Frutta!

This Crostata di Frutta is a delightful Italian dessert that combines a crisp, buttery crust with a luscious custard and vibrant fresh fruit. Perfect for any occasion or as a sweet treat to end your meal!

Nutritional values

Pastry Crust:

1 ½ cups all-purpose flour

 - Calories: About 455 kcal

 - Carbohydrates: 95g

 - Protein: 13g

 - Fat: 1.2g

 - Fiber: 3g

Benefits:

 - Provides carbohydrates for energy.

 - Contains some protein and a small amount of fiber.

½ cup granulated sugar

 - Calories: About 49 kcal

 - Carbohydrates: 12.5g

Benefits:

 - Adds sweetness to the pastry crust.

 - Provides quick energy through its carbohydrate content.

¼ teaspoon salt

 - Sodium: About 575 mg

Benefits:

 - Enhances the flavor of the pastry.

 - Helps balance sweetness and improve overall taste.

½ cup unsalted butter, cold and cut into small pieces

 - Calories: About 200 kcal

 - Fat: 22g (including saturated fat)

 - Cholesterol: 61 mg

Benefits:

 - Adds richness and flavor to the pastry.

 - Provides fats that contribute to a flaky texture.

1 large egg yolk

 - Calories: About 55 kcal

 - Fat: 4.5g

 - Protein: 2.7g

 - Cholesterol: 184 mg

Benefits:

 - Adds richness and helps bind the ingredients together.

 - Provides proteins and essential fats.

1-2 tablespoons ice water (if needed)

 - Minimal calories

Benefits:

 - Helps bring the dough together and prevents it from becoming too dry.

Custard Filling:

1 cup whole milk

 - Calories: About 150 kcal

 - Protein: 8g

 - Fat: 8g (including saturated fat)

 - Carbohydrates: 12g

 - Calcium: 300 mg

Benefits:

 - Provides protein, calcium, and other essential nutrients.

¼ cup granulated sugar

- Nutritional Value (same as above)

Benefits:

 - Sweetens the custard filling.

1 large egg

 - Calories: About 70 kcal

 - Protein: 6g

 - Fat: 5g

 - Cholesterol: 186 mg

Benefits:

 -Adds protein and contributes to the custard's texture.

2 tablespoons cornstarch

 - Calories: About 30 kcal

 - Carbohydrates: 7g

 - Protein: 0g

Benefits:

 - Acts as a thickening agent for the custard.

1 teaspoon vanilla extract

 - Calories: About 12 kcal

Benefits:

 - Adds flavor and aroma to the custard filling.

Fruit Topping:

Fresh fruit of your choice (e.g., berries, kiwi, peaches, or apricots)

 - Berries: ~50-60 kcal, high in antioxidants and vitamin C.

 - Kiwi: ~60 kcal, high in vitamin C and fiber.

 - Peaches: ~40 kcal, good source of vitamins A and C.

 - Apricots: ~50 kcal, rich in vitamins A and C, and fiber.

Benefits:

 - Adds natural sweetness and freshness.

 - Provides essential vitamins, minerals, and antioxidants.

 - Enhances the visual appeal and nutritional profile of the pastry.

Each component contributes its own unique flavor and texture, creating a well-balanced and delicious pastry.