But if you want something lighter, or you simple don't have time to prepare the pastry cream, try to substitute it with jam. You won't be disappointed.
The one I prepared was with strawberries, bananas and....kiwi jam (homemade by my mother).
Ingredients (for 8 servings)
300 gr flour
150 gr sugar
150 gr butter
2 eggs
a pinch of salt
1 teaspoon baking powder
lemon zest (1 lemon) or vanilla extract
250 gr jam ( I used my mother's kiwi jam, but you can choose the one that you prefer)
1 banana
200 gr strawberries
1 package of clear glaze
(3 spoons sugar, 250 ml water)
Method
1. Prepare the pasta frolla: in a big bowl, mix flour, sugar, salt, baking powder and lemon zest. Then in the center add the eggs and stir a bit with a fork. Add now the butter cut into pieces and quickly blend until the dough is compact, handling as little as possible to prevent the butter from melting too much. Form a ball and wrap it with cling film. Let rest in the fridge for at least 30 minutes.
2. In the meantime, preheat the oven to 180 degrees. Butter a 25 cm round pan and then dust it with flour (you can also cover the pan with parchment paper).
3. Roll the dough out to about 5 mm and, with the help of a the rolling pin, place it on the pan. Cut the extra pieces around the edge off.
4. Bake the crostata for about 15 minutes. Take it out the oven and cook for other 15/20 minutes, until the edges begin to brown. Let it cool down.
5. Meanwhile, prepare the fruit: cut the banana and the strawberries into slices.
6. When the crostata is a bit cooler, arrange the fruit in concentric circles or rows.
7. Prepare the glaze following the instructions on the package (mine required 3 spoons of sugar, 250 ml water and I boiled it for 2 minutes). While it is still warm (but not hot!) use a metal spoon and poor over the fruits equally, by making sure that every fruit is covered with glaze.
8. Let the tart cool in the fridge for at least 3 hours and...enjoy!
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