Fruit Tart

This is one of my favourite desserts. In Italian is "Crostata di frutta" and it is not so difficult to make. It's  wonderful, isn'it? To make it you need to cook the custard cream (click here to read the recipe) and the short crust pastry which I'm going to tell you my recipe.

Ingredients for the Short Crust Pastry for a Small Tart

Flour 500 gr.

Sugar 250 gr.

Butter 250gr.

Eggs 2

Salt 7 gr.

Baking Power 10 gr.

Lemon Zest 1

The secret to make a very good short crust pastry is working it as little as possible. Moreover, the butter must be at room temperature. You can do it by hand or by dough kneader, like I did.

•  Place in the dough bowl the sugar and the butter, add the lemon zest, the baking powder, 1 egg and mix for about 10 seconds.
• Now add the other egg and mix it for 15 seconds.
• Mix it just a little more and add all the flour.
• Now place it on the table with a little bit of extra flour.
•  Form a ball, wrap in plastic wrap and let rest in the fridge for about 30 minutes.
• Now that it's ready, place it in the cake pan and cook in pre heat oven at 180° for about 20-30 minutes.

• When the short crust pastry is ready, put your custard inside.
• Now you can cut the fruit you prefer and garnish your tart. Do not forget to put the gelatin over the fruit to keep it from blackening.