With summer almost upon us, the markets have started filling with colour from gorgeous summer fruits.  It’s only the beginning of the season and while the selection may still be a little limited, there is already a good choice available.  I adore peaches and was thrilled to have the opportunity to make this ‘Crostata di Pesche’.   I have used a recipe by Florence based Chef  Arturo Dori .   He is a regular contributor for the monthly magazine This Tuscan Life and this month’s recipe is this fresh and light summery tart.   Arturo Dori is also a sommelier and a certified cheese tester.   Arturo’s recipe is easy to follow and the custard is probably the best I’ve ever made.   The wonderful thing about these Italian custard fruit tarts is that once you have a recipe you are happy with for the pastry and custard, you can use any fruit you wish for the topping, or why not…. make a tart or mini tarts with a variety of fruit on top.

Crostata di Pesche

Recipe by Chef Arturo Dori

Sweet Pastry Base

• 200g caster sugar
• 4 egg yolks
• 300g butter
• 500g plain flour ’00’
• 1 teaspoon vanilla extract
• pinch salt
• zest of 1 lemon

1. In an electric mixer with a whisk attachment, add the egg yolks, sugar, butter, salt, vanilla extract and lemon zest.  Whisk until butter is soft and all ingredients are combined.
2. Exchange the whisk attachment for the flat beater and add the flour a little at a time.  Mix gradually until all flour is combined and you have a ball of dough.  Turn out onto a lightly floured board, knead quickly and form into a disc.  Cover with plastic kitchen wrap and refrigerate for at least 4 hours or preferably overnight.

Custard (Crema Pasticcera)

• 125ml cream
• 125ml milk
• 3 egg yolks
• 2 heaped tablespoons of cornflour
• 80g sugar
• Vanilla seeds scraped from 1 vanilla bean

1. In an electric mixer, whisk the egg yolks and sugar until the mixture is pale, light and fluffy looking.  Add the vanilla and cornflour and whisk again until combined.
2. Add the milk and cream to a saucpan and bring to a simmer.  Remove the saucepan from the heat,  add the egg yolk mixture, and whisk by hand until you have a smooth mixture.
3. Return the saucepan to a medium heat and continue whisking until the mixture simmers and thickens.  Remove again from the heat but continue whisking until you are happy that the custard has thickened and is smooth with no lumps.
4. Transfer the custard into a bowl.  Place plastic kitchen wrap directly on the surface of the custard (to prevent a skin forming on the surface) and allow to cool to room temperature.  I prefer to prepare this the day before making the tart and I refrigerate the custard overnight.

Summer Peach Tart

• 5 – 6 Yellow freestone peaches, skin on.

1. Remove the pastry from refrigerator and knead with a little flour.  Roll out and line a 26cm diam tart tin.  Trim border of excess pastry, poke holes over the base with a fork.  Line with baking paper and fill with ceramic baking beads.  Bake at 180°C for 15 minutes.  Remove paper and ceramic beads, return pastry to oven and cook for a further 10 minutes.  Allow to cool.
2. Cut peaches in half and remove stone.  Slice each half in thin slices.
3. Spoon the custard into the pastry case, and spread evenly over the base.
4. Arrange the peach slices over the custard.
5. Bake at 160°C for 20 -30 minutes.
6. Allow to cool.  Serve sprinkled with icing sugar and garnish with mint leaves.

**Please note that you don’t have to return the tart to the oven the second time.  Depending on what fruit you are using, you might want to decorate the custard tart and then serve directly with the fresh fruit sliced on top.

 So… don’t forget to get creative!  Once you have the pastry and custard made…. the rest is up to you!

Crostata di Pesche – Ricetta ITALIANO

Ingredienti per la pasta frolla

• 200 gr. Zucchero
• 80 gr. Tuorlo d’uovo pastorizzato
• 300 gr Burro
• 500 gr farina 00
• 1 cucchiaino di estratto di vaniglia
• 1 cucchiaino di sale
• la buccia grattugiata di un limone

Procedimento per la Pasta Frolla

Montare in planetaria con frusta il burro morbido con lo zucchero, il tuorlo d’uovo, il sale, l’estratto di vaniglia e la buccia di limone grattugiata. Montare a foglia nella planetaria e aggiungere la farina poco alla volta fino a completo assorbimento. Compattare su tavolo infarinato.  Fare riposare almeno quattro ore prima di utilizzarla.

Ingredienti per la Crema Pasticcera

• 125 ml di panna fresca
• 125 ml di latte intero
• 3 tuorli di uovo
• 2 cucchiai colmi di fecola di patate
• 1 bacche di vaniglia
• 8 cucchiai di zucchero

Procedimento per la Crema Pasticcera

Montate in planetaria i tuorli d’uovo con lo zucchero, i semi di vaniglia e l’amido. Mettete la panna e il latte in una casseruola e portate vicino alla ebollizione quindi aggiungete i tuorli montati e aspettate che si rialzi la temperatura.  Quando la panna ricomincerà a bollire, togliete la casseruola dal fuoco e montate bene la crema pasticcera con la frusta.

Procedimento per la crostata alle pesche

• 5 -6 Pesche gialle, lavate.

1. Foderate una teglia imburrata con la pasta frolla stesa.
2. Bucherellate la superficie e cuocete n forno a 180° per circa 15 minuti quindi togliete dal forno e lasciate freddare.
3. Aggiungete la crema pasticciera per distribuita sul fondo e le pesche tagliate e private del nocciolo.
4. Rimettete in forno e proseguite la cottura a 160° per circa 20 minuti fino a doratura.

Fate freddare la crostata e spolveratela di zucchero a velo vanigliato.  Guarnite con foglioline di menta

Allora… non dimenticate di essere creativi!  Una volta che hai la Pasta Frolla e la Crema Pasticcera fatta… il resto sta a voi!