Fruit tart - Crostata di frutta

Here is a practical version of this recipe, organized to make preparation easier.

A clear recipe guide based only on the available ingredients, quantities, and method.

Ingredients

1 dose of sweet tart crust dough (pasta frolla) see recipe here: Use the quantity shown in the ingredient list.
1 dose of pastry cream see recipe here: Use the quantity shown in the ingredient list.
Fruits of your choice, ex: 1 banana, 2 kiwis, 250gr of raspberries,: Use the quantity shown in the ingredient list.
1 sachet of transparent jelly for fruits tarts (optional): Use the quantity shown in the ingredient list.

Step 1 Prepare the crust dough following the given recipe. Evenly press the dough into the bottom and the sides of the pan. Cover the tart shell with plastic wrap and let it rest in the refrigerator for at lea 30 minutes. In the meanwhile preheat the oven on 350°F (180°C). Once the dough ready, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before removing from the pan.
Step 2 Fill and decorate the tart : remove the tart crust from the pan, place it on a tart plate. Fill the tart crust with the pastry cream. Clean and slice the fruits. Decorate the tart, see picture. Optional: prepare the jelly following the instructions on the sachet, cool it and pour it on the top of the tart. This will prevent the fruits to get dark (specially the banana). Keep the fruit tart in the fridge before serving. Tip: prepare the crust filled with pastry cream the day before and keep it in the fridge (the crust will get softer) add the fruit just before serving. Buon appetito!

The source does not provide storage guidance; use food-safety practices appropriate to the ingredients.

The source does not provide reheating guidance.

Serve the recipe as directed and keep this guide handy for the next time you make it.

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