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Dessert · Nationwide (Cucina Italiana)

Crostata di Frutta – Italian Fruit Tart Recipe

Crostata di Frutta is the crown jewel of the Italian Sunday table — a golden, crumbly shortcrust shell filled with velvety pastry cream and topped with vibrant fresh fruit. Every Italian nonna has her version, and the secret lies in a proper pasta frolla and a real crema pasticcera made from scratch. This is celebration baking at its most beautiful and most honest.

40Prep (min)
30Cook (min)
70Total (min)
8Serves
MediumDifficulty
Crostata di Frutta – Italian Fruit Tart Recipe

Ingredients

  • 300 g (2½ cups) all-purpose flour (00 flour preferred)
  • 150 g (⅔ cup) cold unsalted butter, cubed
  • 100 g (½ cup) icing (powdered) sugar
  • 2 medium egg yolks (for the pastry)
  • 1 whole egg (for the pastry)
  • Zest of 1 unwaxed lemon
  • 500 ml (2 cups) whole milk
  • 4 egg yolks (for the pastry cream)
  • 120 g (½ cup + 1 tbsp) caster sugar
  • 40 g (⅓ cup) cornstarch (maizena)
  • 1 vanilla pod or 1 tsp pure vanilla extract
  • 400 g (14 oz) mixed fresh fruit (strawberries, kiwi, raspberries, blueberries, mandarin segments)
  • 3 tbsp apricot jam (for the glaze)

Method

  1. Make the pasta frolla: Sift the flour onto a clean surface or into a bowl. Add the cold cubed butter and rub it in quickly with your fingertips until the mixture resembles coarse breadcrumbs. Add the icing sugar, lemon zest, egg yolks and whole egg. Bring everything together quickly into a smooth dough — do not overwork it. Flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes.
  2. Make the crema pasticcera: In a saucepan, heat the milk with the vanilla pod (split and scraped) over medium heat until just below boiling. Meanwhile, whisk the egg yolks with the sugar in a bowl until pale and thick, then whisk in the cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly, then return everything to the saucepan over low-medium heat. Stir continuously with a wooden spoon or spatula until the cream thickens — about 5–7 minutes. Remove from heat, discard the vanilla pod, press cling film directly onto the surface to prevent a skin forming, and allow to cool completely.
  3. Preheat your oven to 180°C (350°F) fan. Lightly butter and flour a 26 cm (10-inch) fluted tart tin.
  4. Roll out the chilled pastry on a lightly floured surface to a circle about 3–4 mm thick. Carefully drape it over the tart tin and press it gently into the fluted edges. Trim any excess pastry. Prick the base all over with a fork.
  5. Blind bake: Line the pastry shell with baking parchment and fill with baking beans or dried rice. Bake for 15 minutes, then remove the beans and parchment and bake for a further 10–12 minutes until the shell is golden and crisp. Allow to cool completely on a wire rack before removing from the tin.
  6. Fill and decorate: Spoon the cooled crema pasticcera into the pastry shell and smooth it evenly with a palette knife or the back of a spoon. Arrange the fresh fruit on top in your chosen pattern — overlapping slices of kiwi and strawberry, clusters of berries and mandarin segments make a classic, colourful display.
  7. Make the glaze: Gently warm the apricot jam in a small saucepan with 1 tablespoon of water, stirring until liquid. Pass through a sieve if lumpy. Using a pastry brush, lightly glaze the fruit with the warm jam to give it a beautiful, glossy finish. Refrigerate the crostata for at least 30 minutes before serving.

Tips from the kitchen

💡 Keep everything cold when making the pasta frolla — cold butter and a short mixing time are the keys to a crumbly, short texture. If the dough feels sticky, chill it longer rather than adding more flour.
💡 The crema pasticcera must be completely cold before it goes into the tart shell, otherwise it will make the pastry soggy. Make it the day before if you want to save time.
💡 Choose fruit that won't weep too much juice — pat strawberries dry with kitchen paper before arranging. Apply the apricot glaze while it is still warm for the best shine, and always glaze just before serving.

Frequently asked questions

Can I make the pastry and cream in advance?

Yes — both can be made up to 2 days ahead. Store the baked, unfilled pastry shell at room temperature in an airtight container, and keep the crema pasticcera covered in the refrigerator. Assemble and glaze on the day of serving for the best texture.

What fruit works best for Crostata di Frutta?

Traditionally, seasonal fruit is used. In summer, strawberries, raspberries, peaches and kiwi are ideal. In autumn, try figs, grapes and pears. Avoid very watery fruits like watermelon, which will make the cream soggy. Always use ripe but firm fruit.

Can I use store-bought shortcrust pastry?

You can in a pinch, but homemade pasta frolla has a richer, more crumbly texture that is quite different from standard shortcrust. For an authentic result, the homemade version is strongly recommended — it comes together in under 10 minutes.