This Crostata di Frutta is a timeless Italian dessert: a tender sweet shortcrust pastry filled with creamy vanilla Crema Pasticcera and topped with fresh fruit and a glossy apricot glaze. Light, elegant and perfect for any occasion.
Crostata is a staple in Italy and comes in many variations: jam-filled, chocolate, and the bright fresh-fruit version shown here.
This recipe uses Crema Pasticcera (Italian pastry cream) flavored with vanilla and a touch of lemon zest. The cream is spread in a baked shortcrust shell and finished with seasonal fruit and an apricot jam glaze for shine.
The result is impressive but straightforward to make. Use any combination of fruit you like—berries, kiwi, stone fruit or citrus all work beautifully.
Ingredients you need
The components are simple. Below is a concise list so you can prepare the shortcrust pastry, the pastry cream and the topping.
- Shortcrust pastry – flour, sugar, cold butter, egg, baking powder and salt.
- Crema Pasticcera (Italian pastry cream) – egg yolks, sugar, cornstarch, full-fat milk, vanilla and lemon peel.
- Fresh fruit – choose a variety such as strawberries, raspberries, blueberries, mandarins, kiwi, peaches, or apples.
- Apricot jam – warmed with a little water to glaze the fruit.
How to make Crostata di Frutta – step by step
To make the pastry cream
Warm the milk with the vanilla and the lemon peel in a saucepan until just warm; don’t let it boil.
Whisk the egg yolks with the sugar until smooth, then add the cornstarch and blend thoroughly.
Remove the lemon peel, then slowly stream the warm milk into the egg mixture while whisking constantly to prevent lumps.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously.
Keep stirring with a wooden spoon until the cream becomes very thick, about 8–12 minutes. If it resists thickening, briefly increase the heat but stir constantly to avoid scrambling the eggs.
When thickened, transfer the pastry cream to a clean bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Cool to room temperature, then refrigerate until needed.
To make the pastry
Sift the flour into a large bowl and mix in the sugar, baking powder and a pinch of salt.
Add the cold cubed butter and the egg, and cut the fat into the flour with a spatula or pastry scraper until the mixture resembles coarse crumbs.
Bring the dough together with your hands until it forms a smooth ball. Wrap in plastic and chill for 30 minutes to 1 hour.
When chilled, roll the dough to about 1/4 inch (½ cm) thick and line an 8-inch tart pan. Trim the edges and prick the base with a fork.
Line the shell with baking parchment and baking beads or raw rice to weight it. Blind bake at 350°F (180°C) for about 30 minutes until golden. Cool completely before filling.
To assemble the fruit tart
Spoon the chilled pastry cream into the cooled tart shell and smooth the top with a spatula. Arrange the fresh fruit over the cream in an attractive pattern.
Warm the apricot jam with a tablespoon of water just until it loosens, cool briefly, then brush gently over the fruit to create a glossy finish. Chill the tart until ready to serve.
Top tips and recipe FAQs
- Pastry texture – Keep the butter cold and handle the dough minimally for a tender, flaky crust.
- Blind baking – Use baking beads or raw rice to weigh the shell so the base stays flat while baking.
- Filling – Make sure pastry cream is fully cooled and thick before filling so it holds the fruit pattern.
Store the tart covered in the refrigerator for 3–4 days. Do not freeze, as pastry cream can separate after freezing.
More Italian desserts you might like
- Fruit Jam Crostata – classic jam tart
- Authentic Tiramisu
- Torta della Nonna (Italian custard tart)
- Ciambella allo Yogurt (yogurt bundt cake)
If you make this Crostata di Frutta, I’d love to hear how it turned out. Leave a comment to share your results or variations.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make them successfully the first time.
Crostata di Frutta (Italian Fruit Tart)
By Emily
Equipment
- Baking parchment
- Baking beads or raw rice
- Tart pan (8 inch)
Ingredients
For the pastry
- 2 cups flour (00 or unbleached all-purpose, about 250g)
- ½ cup caster sugar (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- Zest of 1 lemon
- ¼ tsp baking powder
- Pinch of salt
For the pastry cream
- 5 large egg yolks
- ⅓ cup sugar (70g)
- ½ cup cornstarch (60g)
- Peel of one lemon (kept whole)
- 2.5 cups full-fat milk
- ½ tsp vanilla paste or extract
Toppings
- Mixed fresh fruit (strawberries, raspberries, blueberries, mandarins, kiwi, etc.)
- 2 tbsp apricot jam
- 1 tbsp water
Instructions
To make the pastry cream
- Warm the milk with the lemon peel and vanilla in a saucepan, then set aside to infuse. Do not boil.
- Whisk egg yolks and sugar until combined, then add the cornstarch and mix thoroughly.
- Remove the lemon peel. Pour the warm milk slowly into the egg mixture while whisking to avoid lumps.
- Return the mixture to the saucepan and heat over medium-low, stirring constantly until very thick (about 10 minutes).
- Transfer to a clean bowl, press plastic wrap onto the surface to prevent a skin, cool, then refrigerate.
To make the pastry
- Sift the flour into a bowl and add the sugar, baking powder and salt. Stir to combine.
- Add the egg and cold butter, cutting them into the flour until the mixture forms coarse crumbs.
- Bring together into a smooth dough, wrap and chill for 30 minutes to 1 hour.
Blind bake the pastry
- Preheat oven to 350°F (180°C).
- Roll chilled dough to ¼ inch (½ cm) and line an 8-inch tart tin. Trim edges and prick the base with a fork.
- Line with parchment and fill with baking beads or rice. Bake for about 30 minutes until golden. Cool completely.
To assemble the fruit tart
- Fill the cooled tart shell with chilled pastry cream and smooth the surface.
- Arrange fresh fruit over the cream.
- Warm the apricot jam with the water until it loosens, cool slightly and brush over the fruit. Chill until serving.
Notes
- Making pastry – Keep butter cold and avoid overworking the dough for a tender crust.
- Blind baking – Weight the shell to prevent bubbling and shrinking.
- The filling – Ensure the pastry cream is completely cool and thick before filling.
- Storage – The tart keeps in the fridge for 3–4 days; do not freeze.
Nutrition
Carbohydrates: 40 g |
Protein: 6 g |
Fat: 12 g
Nutrition information is an approximation.