Crostata di Frutta (Italian Fruit Tart)

 

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Crostata di Frutta (Italian Fruit Tart)
Ingredients:
For the pastry:
  • 2 cups flour 00 flour or unbleached all-purpose (250g)
  • ½ cup caster sugar golden or white (80g)
  • 8.5 tablespoon cold butter cubed (120g)
  • 1 large egg
  • Zest of 1 lemon
  • ¼ teaspoon baking powder
  • 1 pinch of salt
  • For the pastry cream:
  • 5 egg yolks large eggs
  • ⅓ cup sugar (70g)
  • ½ cup cornstarch (60g)
  • peel of one lemon (kept whole not grated)
  • 2.5 cups full-fat milk
  • ½ teaspoon vanilla paste or extract
Toppings:
  • Mixed fresh fruit e.g strawberries, raspberries, blueberries, mandarins, kiwi fruit
  • 2 tablespoon Apricot jam
  • 1 tablespoon water
Instructions:
To make the pastry cream:
Warm the milk, lemon peel and vanilla in a saucepan then set aside (make sure it’s just warm and not hot).
Mix the egg yolks and sugar together until combined then add the cornstarch and mix it thoroughly.
Remove the lemon peel then slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.
Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat.
Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes).
Once thickened, pour the pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin forming.
Let the mixture cool then place in the fridge until ready to use.
To make the pastry:
Sift the flour into a large bowl then add the rest of the dry ingredients, stir to combine.
Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.
Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
Blind bake the pastry:
Pre-heat the oven 350F/180C.
After the dough has chilled remove from the fridge and roll out using a rolling pin until ¼ inch (½ cm) thick.
Lay the pastry over a tart or pie tin tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).
Prick the base with a fork then top with a piece of baking parchment. Fill the tart with baking beads or raw rice to weight the pastry down and bake for 30 minutes until golden brown. Let the pastry case cool completely.

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