By Francesca Montillo, ISDA Food + Travel Writer 

I first learned to prepare this tart back in 1997, on a trip back to Italy. I was staying with my aunt, who is a great home cook and baker.

She had one prepared when I arrived, and being an eager “culinary” student of hers, I had to learn to prepare it myself.

That summer, I spent over 6 weeks with her, and learned many great recipes that I still treasure today; and this particular one has become a family favorite.

By this point, I can estimate I have made this hundreds of times.

The fruit sometimes changes from what’s in the picture, and you too can experiment as you like.

I like using lemon-flavored cream, but if you prefer, you can swap the lemon for a few teaspoons of high-quality vanilla bean paste.

With spring and Easter not far, this would make a great spring and summer dessert.

It’s also a favorite for Mother’s Day. It’s a multi-step process, but well worth your effort and time.

 

Ingredients for the pastry cream

1 lemon peel

2 1/4 cups whole milk

1/2 cup + 2 tablespoons sugar

5 egg yolks (save the whites for another use)

Zest of one lemon

4 tablespoons flour, sifted

Ingredients for the fruit topping 

½ pint raspberries

1 pint sweet & ripe strawberries

1 – 2 tablespoons granulated sugar

Ingredients for the crust 

11 tablespoons butter, at room temperature for several hours
2/3 cups sugar
1 large egg
1 large egg yolk
2 ½ cups flour
Zest of 1 orange or 1 lemon
2 teaspoons baking powder
¼ teaspoon salt

 

Directions for pastry cream 

1. Wash the lemon and with a paring knife gently remove the peel (as if peeling an apple), making sure you don’t remove the pith of the lemon (the white part under the peel) as that is bitter.
2. In a medium saucepan, bring the milk with the lemon peel to a light boil.
3. In the stand mixer, or using the handheld mixer, mix the egg yolks and sugar until well blended. Sift the flour over egg mixture and blend.
4. Remove the milk from the heat. With the mixer on low, slowly add about one cup of the hot milk to the egg mixture. Slowly continue adding all the milk.
5. Transfer the mixture back to the saucepan. With the heat on low, gently cook the cream for several minutes until it thickens up to pudding consistency.
6. Transfer cream to a bowl, place plastic wrap directly above it to prevent a skin from forming. Refrigerate until ready to use.

 

Directions for the fruit topping 

1. Rinse the raspberries under cold water and add them to a bowl.
2. Rinse the strawberries and slice them very thinly and add them to the same bowl as the raspberries. Add the sugar, mix to combine and macerate while preparing the crust.

 

Directions for crust: 

 

1. Preheat oven to 350 degrees. Mix soft butter with sugar. Add egg and egg yolk and mix well.
2. Slowly add flour, it will look dry and crumbly but it will come together nicely. Add the zest and baking powder and combine.
3. Invert crust on a slightly floured surface and work the dough until it comes together in a nice round ball. Press the dough into a 12-inch tart pan that has been sprayed with cooking spray for baking.
4. Dock the crust with a fork at least 12-15 times, this will prevent any air bubbles from forming while baking. Place a piece of parchment paper directly on the crust, add pie weights, or some dry beans, and bake the empty crust for 30 minutes.

 

ASSEMBLY

1. Once the crust is cooled, remove it from the tart pan and add it to a serving platter. Spread the cooled cream evenly on top. Decorate as desired with macerated fruit and enjoy! (Tart can stay out of the fridge for a few hours but should be refrigerated overnight if not consumed within a few hours.)

 

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