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.
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.
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.
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.
Spread cooled pastry cream evenly in the tart shell.
Arrange fresh fruit in concentric circles or decorative patterns on top.
Heat apricot jam and water until melted and smooth.
Brush gently over the fruit to add shine and preserve freshness.
Chill for at least 2 hours before slicing
Serve cold, optionally with a dusting of powdered sugar or mint sprig
Use chocolate ganache beneath the pastry cream
Try a mascarpone cream filling for richness
Add toasted almonds around the edges for crunch
A glass of Prosecco, Moscato d’Asti, or chilled limoncello
Or a cup of espresso or chamomile tea
10 servings