Growing Chefs! Ontario Crostata di Frutta
Crostata di Frutta
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Pastry
Ingredients
Pastry Cream
Ingredients
Toppings
Ingredients
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure flour, sugar, baking powder, lemon zest, and a pinch of salt into the bowl of a food processor. Add the cubed butter, and pulse the food processor until the butter is in small pea sized pieces. Whisk the egg and add it to the bowl of the food processor, and mix until a smooth dough is formed.
Wrap the dough in plastic wrap and refrigerate for 1 hour until thoroughly chilled.
To make the pastry cream, separate the yolks from the egg whites and reserve the whites for another use. Measure the sugar, cornstarch, milk and vanilla.
Using a rasp, remove the zest from 1 lemon and set it aside.
Heat the milk, lemon zest and vanilla in a medium saucepan over medium heat, until it is just warm (not boiling).
Mix together the egg yolks, cornstarch and sugar. Slowly temper the warm milk into the egg and sugar mixture, whisking constantly.
Pour the mixture back into the saucepan, and cook over medium low heat, stirring constantly with a spatula. Cook slowly until the mixture is quite thick, about 10 minutes.
Strain the mixture through a fine sieve, and transfer the mixture to a bowl. Place plastic wrap directly on top of the surface of the bowl, to avoid the cream forming a skin, and transfer it to the fridge to cool completely.
To prepare the fruit for the tart, cut a mixture of fruit into thin slices, or leave whole if it is small fruit, such as blueberries.
Get Cooking!
Measure flour, sugar, baking powder, lemon zest, and a pinch of salt into the bowl of a food processor. Add the cubed butter, and pulse the food processor until the butter is in small pea sized pieces. Whisk the egg and add it to the bowl of the food processor, and mix until a smooth dough is formed.
Wrap the dough in plastic wrap and refrigerate for 1 hour until thoroughly chilled.
To make the pastry cream, separate the yolks from the egg whites and reserve the whites for another use. Measure the sugar, cornstarch, milk and vanilla.
Using a rasp, remove the zest from 1 lemon and set it aside.
Heat the milk, lemon zest and vanilla in a medium saucepan over medium heat, until it is just warm (not boiling).
Mix together the egg yolks, cornstarch and sugar. Slowly temper the warm milk into the egg and sugar mixture, whisking constantly.
Pour the mixture back into the saucepan, and cook over medium low heat, stirring constantly with a spatula. Cook slowly until the mixture is quite thick, about 10 minutes.
Strain the mixture through a fine sieve, and transfer the mixture to a bowl. Place plastic wrap directly on top of the surface of the bowl, to avoid the cream forming a skin, and transfer it to the fridge to cool completely.
To prepare the fruit for the tart, cut a mixture of fruit into thin slices, or leave whole if it is small fruit, such as blueberries.
Growing Chefs! Ontario Recipe
Crostata di Frutta
Pastry
Ingredients
Pastry Cream
Ingredients
Toppings
Ingredients
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure flour, sugar, baking powder, lemon zest, and a pinch of salt into the bowl of a food processor. Add the cubed butter, and pulse the food processor until the butter is in small pea sized pieces. Whisk the egg and add it to the bowl of the food processor, and mix until a smooth dough is formed.
Wrap the dough in plastic wrap and refrigerate for 1 hour until thoroughly chilled.
To make the pastry cream, separate the yolks from the egg whites and reserve the whites for another use. Measure the sugar, cornstarch, milk and vanilla.
Using a rasp, remove the zest from 1 lemon and set it aside.
Heat the milk, lemon zest and vanilla in a medium saucepan over medium heat, until it is just warm (not boiling).
Mix together the egg yolks, cornstarch and sugar. Slowly temper the warm milk into the egg and sugar mixture, whisking constantly.
Pour the mixture back into the saucepan, and cook over medium low heat, stirring constantly with a spatula. Cook slowly until the mixture is quite thick, about 10 minutes.
Strain the mixture through a fine sieve, and transfer the mixture to a bowl. Place plastic wrap directly on top of the surface of the bowl, to avoid the cream forming a skin, and transfer it to the fridge to cool completely.
To prepare the fruit for the tart, cut a mixture of fruit into thin slices, or leave whole if it is small fruit, such as blueberries.
Get Cooking!
Measure flour, sugar, baking powder, lemon zest, and a pinch of salt into the bowl of a food processor. Add the cubed butter, and pulse the food processor until the butter is in small pea sized pieces. Whisk the egg and add it to the bowl of the food processor, and mix until a smooth dough is formed.
Wrap the dough in plastic wrap and refrigerate for 1 hour until thoroughly chilled.
To make the pastry cream, separate the yolks from the egg whites and reserve the whites for another use. Measure the sugar, cornstarch, milk and vanilla.
Using a rasp, remove the zest from 1 lemon and set it aside.
Heat the milk, lemon zest and vanilla in a medium saucepan over medium heat, until it is just warm (not boiling).
Mix together the egg yolks, cornstarch and sugar. Slowly temper the warm milk into the egg and sugar mixture, whisking constantly.
Pour the mixture back into the saucepan, and cook over medium low heat, stirring constantly with a spatula. Cook slowly until the mixture is quite thick, about 10 minutes.
Strain the mixture through a fine sieve, and transfer the mixture to a bowl. Place plastic wrap directly on top of the surface of the bowl, to avoid the cream forming a skin, and transfer it to the fridge to cool completely.
To prepare the fruit for the tart, cut a mixture of fruit into thin slices, or leave whole if it is small fruit, such as blueberries.