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Fresh Fruit Crostata

A classic Italian tart featuring a sweet pastry crust filled with rich pastry cream and topped with fresh berries.

60 minMediumServes 8340 cal/serving

ItalianDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled
  • 2/3 cup granulated sugar
  • 4 egg yolks, whisked
  • 1 tsp lemon zest, finely grated
  • 2 cups whole milk
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 3 cups mixed berries, sliced
  • 1/4 cup apricot jam

Instructions

  1. 1

    Mix 2 cups all-purpose flour, half the 2/3 cup granulated sugar, and 1 tsp finely grated lemon zest in a bowl, then cut in 1/2 cup chilled unsalted butter until coarse crumbs form.

  2. 2

    Add half the 4 whisked egg yolks, gather into a dough disk, wrap in plastic, and chill for 30 minutes.

  3. 3

    Roll dough, press into a tart pan, prick with a fork, and bake at 350 degrees F for 20 minutes until golden.

  4. 4

    Whisk remaining 4 whisked egg yolks, remaining 2/3 cup granulated sugar, and 3 tbsp cornstarch in a saucepan, then slowly whisk in warm 2 cups whole milk.

  5. 5

    Cook over medium heat until thickened, stir in 1 tsp vanilla extract, and cool completely.

  6. 6

    Spread pastry cream into cooled crust, arrange 3 cups sliced mixed berries on top, and brush with warm 1/4 cup apricot jam.

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Questions

What is Fresh Fruit Crostata?

A classic Italian tart featuring a sweet pastry crust filled with rich pastry cream and topped with fresh berries. This reference files it under Italian dessert: made in the oven and on the stovetop, rated medium and about 60 minutes start to finish.

What temperature do I cook Fresh Fruit Crostata at?

For Fresh Fruit Crostata, the oven is set to 350 F (about 175 C) in step 3. The longest stretch at that heat is 20 minutes, in step 3.

How do I know when Fresh Fruit Crostata is done?

Go by the cues in the method rather than the clock. Step 5: cook until thickened, stir in 1 tsp vanilla extract, and cool completely.

Can I skip chilling the dough for Fresh Fruit Crostata?

Step 2 reads: "Add half the 4 whisked egg yolks, gather into a dough disk, wrap in plastic, and chill for 30 minutes." Not without a cost. The rest in step 2 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Can I make Fresh Fruit Crostata dairy-free?

Yes. The dairy in Fresh Fruit Crostata is 1/2 cup unsalted butter, chilled, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Fresh Fruit Crostata contain eggs?

Yes: 4 egg yolks, whisked. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Fresh Fruit Crostata can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 30 minutes: "Add half the 4 whisked egg yolks, gather into a dough disk, wrap in plastic, and chill for 30 minutes." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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