Crostata with Fruit
Pure Italian enjoyment with delicious fresh summer fruit filling.
- Food processor
- Plastic wrap
- Skillet
- Hand blender
- Rectangular tart pan with removable bottom, 33 x 9 cm (13 x 3.5 inches); a round tart pan or individual molds can also be used.
Preparation time: 20 minutes
Resting time: 1 hour
Cooking time: 30 minutes
Recipe source: Vrouw.nl '50 years restaurant Mario'
Ingredients
Dough
250 gr Lisa’s Choice flour
1 tsp baking powder
1 egg
zest of half (preferably organic) lemon
1/2 tsp salt
100 gr powdered sugar
125 gr butter
Filling
250 gr strawberries
150 gr gelling sugar
juice of half a lemon
200 ml whipping cream
2 mint leaves
scraped seeds from 1 vanilla pod
1/2 tsp ground red peppercorns
Topping
150 gr seasonal fruit (of your choice)
2 mint leaves
Preparation
1. In a food processor, combine butter, lemon zest, and powdered sugar until smooth. Add the eggs and salt, and mix until light and fluffy. Finally, add baking powder and flour, and process until a smooth dough forms. Cover with plastic wrap and refrigerate the dough for 1 hour.
2. In a skillet, bring the strawberries, gelling sugar, lemon juice, 2 mint leaves, scraped seeds from a vanilla pod, and ground pepper to a boil and let it simmer gently. Once the fruit is soft, puree it with a hand blender and let it cool.
3. Preheat the oven to 175°C (350°F). Roll out the dough to a thickness of 0.5 cm and line the greased baking pan with it. Use a fork to make holes in the bottom. Bake the tart for 20 to 30 minutes until it turns golden brown. Let the crust cool completely.
4. Whip the whipping cream until stiff and mix it with the cooled strawberry mixture. Spread this mixture over the tart crust and garnish with the seasonal fruit and mint leaves.
Enjoy!