Crostata di Frutta

Name: Crostata di Frutta (Fruit Tart)
Yield: Makes one 9 in tart
Cuisine: Italian
Ingredients: 8 oz lightly poached apples, pears, apricots, or peaches (if the stone fruit is really ripe and soft, don’t poach, but use it as it is); 3 cups all-purpose flour, plus extra for dusting; a pinch of salt; ⅔ cup unsalted butter, softened, plus extra for greasing; grated peel of 1 unwaxed lemon; confectioners’ sugar, for dusting; ¾ cup superfine sugar; 2 eggs; 1 egg yolk, beaten

Fruit Tart

Preparation info

Makes
one
9 in tart

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

When I was growing up in Tuscany, there was just one shop which made and sold the very best fruit tarts I have ever tasted. Bicycling home the four miles, balancing anything up to three of these on the handle bars and getting them home intact was an act in itself! This recipe is an attempt to re-create the flavor of those memories.

Ingredients

3 cups all-purpose flour, plus extra for dusting
¾ cup superfine sugar
a

Europe
Italy
Dessert
Tuscany
Mediterranean
Vegetarian
Pie

Method

Mix the flour with one third of the superfine sugar, salt, and lemon peel. Pile the flour mixture onto a countertop and make a hollow in the center with your fist.
Break two eggs into the hollow and add the butter and remaining sugar. Knead all this together quickly to form a smooth ball of dough. Wrap it in plastic wrap or a clean cloth and rest in a cool plac