Crostata di Frutta

Ingredients

• 1.5 cups all-purpose flour
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• 1 whole large egg yolk
• 2 tablespoons ice water
• ½ cup seedless raspberry or apricot jam
• 1 cup fresh raspberries
• ¾ cup fresh blackberries
• ¾ cup fresh blueberries
• 6 medium fresh strawberries, hulled and halved
• 1 tablespoon unsalted butter, melted
• 1 teaspoon granulated sugar for dusting
• 6 whole fresh mint leaves, optional

Instructions

1. 1

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 3 tablespoons granulated sugar, and 0.25 teaspoon fine sea salt. Add 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible — this creates pockets for a flaky crust.

2. 2

   In a small bowl, whisk together 1 egg yolk and 2 tablespoons ice water. Pour the wet mixture into the flour mixture and stir gently with a fork until shaggy curds form. Do not overwork — overworking develops gluten and makes the crust tough.

3. 3

   Turn the dough onto a lightly floured work surface and gently gather it into a ball, being careful not to knead. Press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 20 minutes while you preheat the oven.

4. 4

   Preheat your oven to 375°F. On a lightly floured work surface, roll out the chilled dough to a 1/8-inch thickness — it should be large enough to fit a 9-inch tart pan with a removable bottom, with about 1 inch hanging over the edge.

5. 5

   Transfer the dough to the tart pan by rolling it loosely onto your rolling pin, then unrolling it over the pan. Gently press the dough into the bottom and sides. Trim the overhang to 1/2 inch, then fold it inward and press it against the rim to create a sturdy edge — this prevents shrinking during baking.

6. 6

   Prick the bottom of the crust all over with a fork to prevent it from puffing up. Bake on the center rack for 12-15 minutes until the edges turn light golden and the bottom is set but still pale — you want the crust partially baked so it stays crisp after adding the wet filling.

7. 7

   Remove the tart from the oven and let cool for 3 minutes. Spread 0.5 cup seedless raspberry or apricot jam evenly over the bottom, leaving a 1/4-inch border around the edge.

8. 8

   Arrange the fresh fruit decoratively over the jam in concentric circles or a loose pattern: use 1 cup raspberries, 0.75 cup blackberries, 0.75 cup blueberries, and 6 medium fresh strawberries, halved. The variety of colors and textures is what makes this tart visually striking — don't be precious about it.

9. 9

   Brush the exposed jam and fruit gently with 1 tablespoon melted unsalted butter using a soft pastry brush. This gives a beautiful shine and helps the fruit glisten.

10. 10

    Return the tart to the oven and bake for an additional 5-8 minutes until the crust edges are deep golden and the jam is bubbling slightly at the edges. The fruit should still look fresh, not cooked down.

11. 11

    Remove the tart from the oven and let it rest in the pan for 10 minutes — this allows the jam to set slightly so the tart holds together when sliced. Dust lightly with 1 teaspoon granulated sugar and garnish with 6 fresh mint leaves if desired. Run a thin knife around the rim, then release and remove the tart pan sides. Slice into 8 wedges and serve at room temperature with a dollop of whipped cream or crème fraîche if you like.

Tools you’ll need

• medium mixing bowl
• whisk
• small bowl
• fork
• plastic wrap
• rolling pin
• 9-inch tart pan with removable bottom
• instant-read thermometer
• pastry brush
• soft bristle brush
• chef's knife
• cutting board

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