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Fruit tart - Crostata di frutta

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By 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 see recipe here
Fruits of your choice, ex: 1 banana, 2 kiwis, 250gr of raspberries,
1 sachet of transparent jelly for fruits tarts (optional)

Instructions:
1.  Prepare the crust dough following the given recipe. Evenly press the dough into the bottom and  the sides of the pan. Cover the tart shell with plastic wrap and let it rest in the refrigerator for at lea 30 minutes. In the meanwhile preheat the oven on 350°F (180°C). Once the dough ready, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before removing from the pan.

3. Fill and decorate the tart : remove the tart crust from the pan, place it on a tart plate. 
Fill the tart crust with the pastry cream. Clean and slice the fruits. Decorate the tart, see picture. Optional: prepare the jelly following the instructions on the sachet, cool it and pour it on the top of the tart. This will prevent the fruits to get dark (specially the banana). Keep the fruit tart in the fridge before serving. Tip: prepare the crust filled with pastry cream the day before and keep it in the fridge (the crust will get softer) add the fruit just before serving. Buon appetito!
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Comments

  1. obat darah tinggiMay 29, 2015 at 3:23 AM

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    ReplyDelete
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    what a great reciepe :)

    ReplyDelete
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  5. my Italian cuisineApril 28, 2016 at 12:11 AM

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    ReplyDelete
  6. UnknownSeptember 10, 2021 at 12:31 PM

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    Italian Food

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