Crostatina alla Frutta con Crema Pasticcera -Italian Fresh Fruit Tartlets with Vanilla Pastry Cream
- 11 minutes ago
- 2 min read
Story of the Dish
The Crostatina alla Frutta is one of the most recognizable pastries in Italy. Found in pastry shops from Sicily to Piedmont, these elegant tartlets celebrate the beauty of seasonal fruit and the simplicity of classic Italian pastry techniques.
Their origins date back to the Renaissance, when pasta frolla became one of the foundations of Italian baking. As pastry cream evolved during the eighteenth century, the combination of crisp buttery pastry, silky vanilla custard, and fresh fruit became a timeless favorite.
A perfect crostatina is all about balance. The shell should be crumbly yet sturdy, the pastry cream rich without being heavy, and the fruit perfectly ripe and glossy. Rather than overwhelming the dessert, the fruit should enhance the delicate vanilla flavor while providing freshness and natural acidity.
Today, these tartlets are among the most popular pastries served in Italian cafés, often enjoyed with a cappuccino in the morning or an espresso after lunch.
Ingredients
Makes: 12 Tartlets
Italian Pasta Frolla
4 cups all-purpose flour
1 cup granulated sugar
9 oz cold unsalted butter
2 whole eggs
2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch of fine sea salt
Vanilla Pastry Cream
2 cups whole milk
5 egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 vanilla bean
1 tablespoon unsalted butter
Fresh Fruit
Strawberries
Kiwi
Blueberries
Raspberries
Blackberries
Green grapes
Red grapes
Peach slices
Apricot slices
Apricot Glaze
½ cup apricot preserves
2 tablespoons water
Preparation
Prepare the Pasta Frolla
Combine the flour, sugar, and salt in a large bowl.
Rub in the cold butter until the mixture resembles coarse crumbs.
Add the eggs, yolks, vanilla, and lemon zest, mixing only until a smooth dough forms.
Wrap and refrigerate for at least 2 hours.
Roll the dough to approximately ⅛ inch (3 mm) thick.
Line individual tartlet molds and prick the bottoms lightly with a fork.
Bake at 350°F (175°C) for 18–20 minutes, until lightly golden.
Cool completely.
Prepare the Pastry Cream
Heat the milk with the vanilla bean.
Whisk together the egg yolks, sugar, and cornstarch.
Slowly incorporate the hot milk.
Return to the saucepan and cook until thick, smooth, and glossy.
Finish with the butter.
Cover directly with plastic wrap and refrigerate until completely cold.
Assemble the Tartlets
Fill each tart shell generously with chilled pastry cream using a smooth round pastry bag or a plain spatula, creating a perfectly level surface.
Arrange the fruit decoratively, alternating colors and shapes for a professional finish.
Warm the apricot preserves with the water until smooth.
Using a pastry brush, lightly glaze all the fruit. This gives the tartlets their classic glossy appearance while preventing oxidation.
Refrigerate for 30 minutes before serving.
Wine Pairing
Moscato d'Asti
Brachetto d'Acqui
Malvasia delle Lipari
Vin Santo Toscano
Passito di Pantelleria
Chef Tips
Always bake the tart shells completely before filling them.
Allow both the pastry shells and the pastry cream to cool fully before assembly.
Use only firm, ripe fruit to maintain a beautiful presentation.
Apply a very thin layer of apricot glaze—just enough to create shine without masking the fruit's natural flavor.
Assemble the tartlets on the day they will be served for maximum freshness and crispness.
Chef Gianluca
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