MANGIA!
Crostata di Frutta Fruit Tart with Pastry Cream
For the pastry cream: ¼ cup cornstarch ¾ cup granulated sugar 1 ¾ cup low fat 2% milk 2 large egg yolks, lightly beaten with ¼ cup low fat 2% milk 1 teaspoon pure vanilla extract Grated zest of a fresh lemon For the pastry dough: 12 tablespoons unsalted butter (1 ½ sticks) at room temperature 6 tablespoons confectioner’s sugar 1 ½ cup all-purpose flour, sifted Pinch of salt
• For the pastry dough, in a medium bowl, with a blender on low speed, cream the butter and confectioner’s sugar until smooth. Add the flour and salt and blend until the dough just comes together and resembles coarse crumbs that can be pinched together.
For mixed fruit: 1 pint strawberries, sliced half lengthwise 2 large kiwi ½ cup raspberries ¼ cup blueberries • To make the pastry cream, in a small bowl, gently whisk the cornstarch and sugar together and set aside. In a medium saucepan, heat 1 ¾ cup of milk over mediumhigh heat being careful to not overcook. Slowly add the cornstarch mixture and whisk over medium heat until it starts to thicken, about 2 minutes.
• Press the dough mixture evenly into the bottom and up the sides of the tart pan with your fingers or the bottom of the measuring cup. Put the tart pan on a baking sheet and bake for 20 to 22 minutes until lightly browned. • Remove the tart pan from the oven, place on a wire rack and allow thorough cooling. After the crust has cooled spread the pastry cream evenly onto the crust.
• Remove saucepan from heat and slowly stream the egg yolk and milk into the saucepan, and whisk well to combine. Return the saucepan to medium heat and continue to cook, about ½ minute until the cream fully thickens. • Allow filling to cool for a few minutes. Add vanilla extract and lemon zest, and mix well until blended. Pour filling into a medium bowl. Cover filling with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming, and set aside.
ITALIAN AMERICA
If you like this recipe, check out Italian Cooking & Wine Pairing by John Oliano. All proceeds generated by the book go to the Order Sons and Daughters of Italy in America.
• Arrange the fruit on the tart in concentric overlapping rings starting on the outside edge of the tart. Cover the pastry cream with fruit, beginning with the strawberries, kiwi, and raspberries, ending with blueberries in the center of the tart. • To remove the ring from the tart pan, place the pan on the center of a small bowl and allow the fluted tart ring to drop away. Place the tart on a flat cake platter, cut desired pieces and serve.
SUMMER 2021 5
