Fruit Tart

The fruit tart is a classic Italian dessert that combines a fragrant shell of shortcrust pastry with a soft custard cream, all garnished with the freshness and colors of seasonal fruit. Here is the recipe:

Ingredients

• 300 g of all-purpose flour
• 150 g of cold butter
• 130 g of sugar
• 1 whole egg + 1 yolk
• Grated zest of 1 lemon
• A pinch of salt

For the custard cream:

• 500 ml of whole milk
• 4 egg yolks
• 100 g of sugar
• 40 g of all-purpose flour
• Peel of 1 lemon
• 1 vanilla pod or a teaspoon of vanilla extract

To garnish:

• Assorted fresh fruit (strawberries, kiwi, raspberries, blueberries, etc.)
• Apricot gelatin or liquid jam to glaze the fruit

Preparation

1. Start by preparing the shortcrust pastry: in a bowl, combine the flour and cold butter cut into pieces. Work quickly with your fingertips until you get a sandy mixture.
2. Add the sugar, grated lemon zest, and pinch of salt. Mix well.
3. Make a well in the center of the mixture and add the whole egg and yolk. Knead quickly until you get a smooth, homogeneous ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
4. Meanwhile, prepare the custard cream: in a small saucepan, heat the milk with the lemon peel and vanilla.
5. In a large bowl, whisk the egg yolks with the sugar until they are light and fluffy, then add the sifted flour and mix to avoid lumps.
6. Remove the lemon peel and vanilla from the milk and pour the hot milk over the mixture of yolks, sugar, and flour, stirring constantly.
7. Put everything back on low heat and continue stirring until the cream thickens and becomes smooth. Remove from the heat and cover with plastic wrap in contact. Let cool completely.
8. Roll out the shortcrust pastry in an even layer and line the previously buttered and floured tart pan. Prick the bottom with a fork and pour in the cooled custard cream.
9. Bake in a preheated oven at 180 °C (356 °F) for 30-35 minutes or until the pastry is golden.
10. After baking, let the tart cool completely before unmolding.
11. Wash and cut the fresh fruit and arrange it harmoniously on the surface of the tart. Brush the fruit with apricot gelatin or liquid jam to make it shiny.
12. The fruit tart is ready to be enjoyed!

Curiosity

The fruit tart is a versatile dessert that allows for numerous variations. You can play with the types of fruit you use based on the season or your personal tastes, creating a unique edible work of art each time. In Italy, especially during holidays and major occasions, you will find this dessert adorning tables, often enriched with elaborately designed and colorful fruit creations.