ITALIAN FRUIT TART

A colorful alternative birthday cake or a refreshing dessert for any occasion

The Italian fruit tart, or "Crostata di Frutta," typically features a buttery, crumbly shortcrust base filled with a layer of silky pastry cream and topped with an assortment of colorful, vibrant fresh fruits. The tart is not only a feast for the eyes but also a delicious harmony of textures and flavors, making it a favorite dessert for family gatherings and birthdays celebrations.  

You can use a variety of fruits depending on the season or the colors you prefer - berries, kiwi, peaches, grapes, figs, or even citrus slices. The fruits are often arranged in decorative patterns and a light glaze made of gelatin is brushed over, giving the tart a glossy finish while helping to preserve the fruits' freshness.  

The Italian fruit tart can be a lighter dessert or birthday cake option compared to richer cakes and pastries, especially during summer months. The use of fresh fruits not only adds natural sweetness but also provides a host of vitamins, fiber, and antioxidants. The pastry cream provides some protein and calcium, while the shortcrust pastry offers a source of carbohydrates for energy.  

While it is indulgent, the combination of creamy, crunchy, and fruity elements makes this dessert a delightful way to incorporate fruit into your diet.

A little history

Fruit tarts have been a part of Italian pastry-making for centuries. The roots of "crostata" can be traced back to ancient Roman times when variations of open-faced pies and tarts were made with basic ingredients like flour, honey, and cheese. The crostata itself is in fact one of the oldest known desserts, with references found in medieval cookbooks.  

Initially, it was a simple dessert, often filled with jam or ricotta. However, the version we enjoy today, with a pastry cream filling and fresh fruit topping, is believed to have evolved during the Renaissance. The more elaborate "Crostata di Frutta" in fact became popular as pastry techniques evolved and trade brought new ingredients like sugar and vanilla to Europe.  

Italian regions adapted the tart with their local fruits, and it eventually became a staple in Italian pastry shops and home kitchens. Today, this is a beloved dessert that combines tradition with elegance and seasonal ingredients.

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INGREDIENTS👇🏻

For the short pastry:

• 200g | 7.1oz butter, room temperature

• 370g | 13.1oz plain flour

• 100g | 3.5oz icing sugar

• 1 egg

• Zest of 1/2 lemon

• 1 pinch of sea salt  

• Butter for the baking trays  

For the crème pat:

• 4 egg yolks

• 100g | 3.5oz white sugar

• 500ml | 17.6fl oz whole milk

• 45g | 1.6oz plain flour

• Zest of 1 lemon  

For the gelatin:

• 8g | 0.3oz corn starch

• 50g | 1.8oz white sugar

• 125ml | 4.4fl oz water  

For the decoration:

• 6 apricots

• 10 strawberries

• 8 cherries

• 1 peach

• 1 kiwi fruit

• 1 banana

The recipe step by step

For the short pastry:

1. Dice the butter and mix it by hand with the plain flour until you get a dry and crumbly consistency
   

2. Sieve the icing sugar and add it to the mix
   

3. Add the egg and hand mix the dough, then move it from the bowl onto a working surface
   

4. Keep kneading it until the dough stops sticking to your hands

   
   

5. Add the grated zest of ½ lemon and a pinch of sea salt, and fold them in
   

6. Wrap the dough in cling film and let it rest for at least 1 hour in the fridge
   

7. Roll out the dough in a round shape in between 2 parchment sheets, until it is 4-5 mm thick; trim off any extra dough that might have come out of the parchment

   
   

8. Butter the tray and place the dough carefully inside, making sure it covers every corner

   
   

9. Remove the top parchment and pierce the dough all over with a fork

   
   

10. Place the parchment on top again, and spread evenly a generous amount of baking beans on top

    
    

11. Bake for 30 minutes on static mode at 170 °C | 338 °F, then remove top parchment and baking beans and bake for 5-8 minutes more, until golden brown

    
    

For the crème pat:

1. Mix the egg yolks with the sugar, and whisk until smooth and creamy

   
   

2. Warm up on low heat the whole milk and mix in the grated zest of 1 lemon, without reaching the boil

   
   

3. Add the egg and sugar mix to it, then sieve in slowly the plain flour, while keep whisking consistently

   
   

4. Remove from the stove and into a frozen bowl, and whisk quickly to cool the mix down

   
   

5. Cover with cling film and let it rest

   
   

For the decoration:

1. Peel and slice the apricots, the kiwi fruit, the banana and the peach, half the strawberries and the cherries, making sure to take off all pits

   
   

2. Quickly whisk the corn starch with the sugar in a small pot

   
   

3. Add the water and turn on the stove on low heat, whisking consistently until the gelatin thickens

   
   

To assemble the cake:

1. Fill the short pastry case with an even layer of cooled down crème pat

   
   

2. Distribute the pieces of fruit in the order and pattern you prefer

   
   

3. Brush an even layer of gelatin on top of the fruit to make sure it will stay fresh and vibrant…then serve and enjoy your celebration! 🎉