Crostata di Frutta is a classic Italian dessert featuring a sweet shortcrust pastry base filled with silky pastry cream and topped with fresh, vibrant seasonal fruit. It’s as elegant as it is delicious — perfect for entertaining or a light summer finish.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 40 minsCook Time 30 minsTotal Time 1 hr 10 minsFor the Pastry (Pasta Frolla)
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
½ cup powdered sugar
1 large egg
1 tsp vanilla extract
Zest of ½ lemon
Pinch of salt
For the Pastry Cream (Crema Pasticcera)
2 cups whole milk
½ cup granulated sugar
4 egg yolks
¼ cup cornstarch
1 tsp vanilla extract or ½ vanilla bean
Zest of ½ lemon
For the Topping
2 cups fresh seasonal fruit, sliced (strawberries, kiwi, blueberries, raspberries, peaches, etc.)
For the Glaze
¼ cup apricot jam
1 tbsp water
Make the Pastry Dough
1
In a food processor or bowl, combine flour , powdered sugar , lemon zest , and salt .
Add cold butter and pulse (or rub with fingers) until sandy.
Mix in egg and vanilla , just until dough comes together.
Form into a disk, wrap in plastic, and chill for at least 1 hour .
Make the Pastry Cream
2
In a saucepan, heat milk with lemon zest and vanilla until just simmering.
In a bowl, whisk together egg yolks , sugar , and cornstarch until smooth.
Temper the yolks: slowly pour hot milk into the yolk mixture, whisking constantly.
Return everything to the saucepan and cook over medium heat, whisking, until thickened (~3–4 min).
Pour into a bowl, cover with plastic wrap (touching the surface), and chill completely.
Assemble the Tart Shell
3
Preheat oven to 350°F (175°C) .
Roll out chilled dough to about ¼ inch (6 mm) thick.
Fit into a 9–10 inch tart pan with removable bottom. Trim edges.
Prick base with a fork. Line with parchment and baking weights or beans.
Blind bake for 20 minutes, then remove weights and bake 10 more minutes until golden.
Cool completely before filling.
Fill and Decorate
4
Spread cooled pastry cream evenly in the tart shell.
Arrange fresh fruit in concentric circles or decorative patterns on top.
Prepare Glaze
5
Heat apricot jam and water until melted and smooth.
Brush gently over the fruit to add shine and preserve freshness.
To Serve
6
Chill for at least 2 hours before slicing
Serve cold, optionally with a dusting of powdered sugar or mint sprig
Variations
7
Use chocolate ganache beneath the pastry cream
Try a mascarpone cream filling for richness
Add toasted almonds around the edges for crunch
Pairing Suggestions
8
A glass of Prosecco , Moscato d’Asti , or chilled limoncello
Or a cup of espresso or chamomile tea
Ingredients For the Pastry (Pasta Frolla)
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
½ cup powdered sugar
1 large egg
1 tsp vanilla extract
Zest of ½ lemon
Pinch of salt
For the Pastry Cream (Crema Pasticcera)
2 cups whole milk
½ cup granulated sugar
4 egg yolks
¼ cup cornstarch
1 tsp vanilla extract or ½ vanilla bean
Zest of ½ lemon
For the Topping
2 cups fresh seasonal fruit, sliced (strawberries, kiwi, blueberries, raspberries, peaches, etc.)
For the Glaze
¼ cup apricot jam
1 tbsp water
Directions Make the Pastry Dough
1
In a food processor or bowl, combine flour , powdered sugar , lemon zest , and salt .
Add cold butter and pulse (or rub with fingers) until sandy.
Mix in egg and vanilla , just until dough comes together.
Form into a disk, wrap in plastic, and chill for at least 1 hour .
Make the Pastry Cream
2
In a saucepan, heat milk with lemon zest and vanilla until just simmering.
In a bowl, whisk together egg yolks , sugar , and cornstarch until smooth.
Temper the yolks: slowly pour hot milk into the yolk mixture, whisking constantly.
Return everything to the saucepan and cook over medium heat, whisking, until thickened (~3–4 min).
Pour into a bowl, cover with plastic wrap (touching the surface), and chill completely.
Assemble the Tart Shell
3
Preheat oven to 350°F (175°C) .
Roll out chilled dough to about ¼ inch (6 mm) thick.
Fit into a 9–10 inch tart pan with removable bottom. Trim edges.
Prick base with a fork. Line with parchment and baking weights or beans.
Blind bake for 20 minutes, then remove weights and bake 10 more minutes until golden.
Cool completely before filling.
Fill and Decorate
4
Spread cooled pastry cream evenly in the tart shell.
Arrange fresh fruit in concentric circles or decorative patterns on top.
Prepare Glaze
5
Heat apricot jam and water until melted and smooth.
Brush gently over the fruit to add shine and preserve freshness.
To Serve
6
Chill for at least 2 hours before slicing
Serve cold, optionally with a dusting of powdered sugar or mint sprig
Variations
7
Use chocolate ganache beneath the pastry cream
Try a mascarpone cream filling for richness
Add toasted almonds around the edges for crunch
Pairing Suggestions
8
A glass of Prosecco , Moscato d’Asti , or chilled limoncello
Or a cup of espresso or chamomile tea
Crostata di Frutta (Italian Fruit Tart)
