My Italian Cuisine

Fruit tart is a very popoular cake in Italy. Always a big success on summer tables, it's colourful and gorgeous, who can say no to such a dessert? Fruit tart is also very easy to prepare. You need a little extra time if you want to prepare the crust yourself (I strongly suggest you to do so! Find my recipe here ) and the pastry cream (recipe here ), The rest is just cutting fruits and decoration ...  There are different ways to make a fruit tart, this is  the recipe for the Italian "Crostata di frutta". The real Italian fruit tart, "torta di frutta", (the one you can find in the Italian bakeries) is made with a base of crust, a layer of sponge cake, pastry cream, fruits and it's decorated with whipped cream on the sides, this makes the cake softer and more elaborated, I will explain that recipe in a future post. Serves 8/10 persons Ingredients : 1 dose of sweet tart crust dough (pasta frolla) see recipe here 1 dose of pastry cream

Preparing fresh egg pasta at home is much easier than you think. It can be done in half hour time without machines or any other tool. This is way my grandmother used to do it every Sunday in Italy at the family farm, few simple ingredients: fresh eggs, flour, water and salt; few simple steps: mix the ingredients and make the dough, shape the "sfoglia" with a rolling pin, shape your favourite pasta: spaghetti, tagliatelle, lasagne etc... A simple recipe made with few quality ingredients... what makes a good fresh egg pasta? 1. The flour: in order to get a good fresh pasta the quality of your flour mix is crucial. If you want to get a good texture you need to mix semolina (Farina rimacinata di grano duro) and AP flour, both organic when possible; the % may change depending on the kind of pasta you want to produce.  For tagliatelle, spaghetti or lasagna you can mix 50% of AP flour and 50% of Semolina. The semolina will give consinstance to the dough and your pasta wi