Fruit Pie

Today I started the day with the desire for shortcrust pastry, and so I decided to try my hand and make a nice fruit pie. Obviously, once done it was necessary to taste it, just to give an evaluation to the tart and my work.

I’m crazy for shortcrust pastry, that is, I eat it while I make it, it’s stronger than me. In fact it is very difficult for me to be able to make an example tart with jam or in any case of those that you have to put the dough on top, for a very simple reason: I eat pastry and it is never enough for decorations or to make typical strips. of the tart.

So, due to my voracity, the fruit tart has its own reason, as only the shortcrust pastry base is enough, the rest is cream and fruit for decoration as desired and moreover it is very fresh and makes me feel less guilty. (well, there is fruit!).

However, the preparation of the pie is very simple: 2 eggs, 500 gr of flour, 200 gr of sugar, 150 gr of softened butter and 100 gr of olive oil (I put a little olive oil because in my opinion the pasta it is more friable and less heavy). It is mixed together and then a nice dough is formed and left to rest in the fridge for an hour. Then in the oven at 180 degrees for thirty minutes.

For the custard (I make the doses on sight) I usually put 500 gr of milk and 5 eggs. Sugar to taste, usually I don’t make it very sweet. Anyway, the milk is boiled. Then in another saucepan beat the eggs with the sugar. Corn starch is added, again very little and I go to sight. Once blended, add the hot milk and bring it to the fire. I recommend mixing in one way otherwise the cream goes crazy and then never boil otherwise it becomes a scrambled egg.

Two little rules that my grandmother always said when she prepared the cream to give us a snack with the maries. What good memories. Especially when I was then given permission to “clean” the bowl of cream. She was a happy little girl.

At the end, for the decoration it comes by itself, the name itself says, with the fruit that we have available and that we like. This is why I like the fruit tart, because one can indulge themselves as they prefer, giving space to their creativity, even in doing something as simple as choosing fruit. This is why I like shortcrust pastry, because you can make sweets and biscuits of all kinds with it, without anyone telling you anything and to your taste.

We give space to creativity. Even if you are sick, you must never be static and still.

If you want to be picky, you should put the jelly on top, because it preserves the fruit and the cake in general better. I have little sympathy for jelly and then I don’t think there is a need to “preserve” the cake for a long time … in short, it ends up fast.