Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
One, four 4-inch tart shell made with a cookie cutter
Pasta frolla is what you need for the crust of Italian crostate (fruit pies). This crust recipe can be used for any crostata you make. My interest in this type of pastry all started with my daughter going to Italy for study abroad for her school semester. She sent me photos of delicious pastries, such as a Italian Apricot Jam Tart (Crostatina marm, Albicocca. I started looking up related pastries, and became interested in this recipe, too - both are "simple", traditionally to highlight and celebrate the harvest of fresh fruit! This tart is so easy-to-make and beautiful in color, too. I thought you would enjoy it as a wonderful tart to make for Valentine's Day or for any occasion. For variations, you can make this tart in any shape - heart-shaped, square, rectangular or in minis. Instead of a pastry border, you can roll out all of the dough flat, and use a border or whole or halved strawberries, and fill the interior with another type of fresh fruit, such as we did in the Italian Strawberry Tart (Crostata di Fragole) Tutorial!
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