Summer Fruit Tart
The summer fruit tart is made with the pastry with custard and lots of fruit. The dough of pie, that is, the pastry should be done without too much heat the ingredients, especially butter, which is why I use the spatula to blend butter and flour. Usually I prepare for birthdays in the summer months.
Ingredients
- Per la crostata
- 200 grams farina 00
- 120 grams burro
- 90 grams zucchero a velo
- 2 tuorli
- lamponi, pesche, more e uva
- Per la crema pasticcera
- 250 grams latte
- 2 cucchiai zucchero
- 2 tuorli
- 25 grams farina 00
Process
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Pour into a saucepan, put over low heat, stirring constantly and began firing with a whisk. Continuous stirring and when it begins to boil up calculation 7 'firing.
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I remove from heat and stir every few minutes until the cream is warm.
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I prepare the tart: I put the flour in a bowl, take the butter from the fridge and cut it into squares with a spatula to get a granular mixture.
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Add the powdered sugar, egg yolks and mix quickly.
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Wrap in plastic wrap and refrigerate for 30 '.
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I take the dough and place it on a sheet of greaseproof paper and flatten.
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Cut a circle larger than 1 cm of the cake with a toothed wheel.
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I put everything into the pan and stretch out a bit 'of custard up to half of the board.
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Bake at 180 degrees for 30 '.