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Winter fruit crostada with marsala custard
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Prep Time:
550 minutes
Cook Time:
35 minutes
Total Time:
585 minutes
Classic fruit crostada with marsala custard and nutty topping - a surefire crowd-pleaser!
Ingredients:
  • 200ml milk
  • 650g mixed dried fruit (such as apple, pear, peach, apricot and fig)
  • 1 fruit tea bag
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 1 lemon, rind grated, juiced
  • 1 orange, rind grated, juiced
  • 250g honey, warmed
  • 60.00 ml crushed amaretti biscuits
  • 30g whole hazelnuts
  • 30g walnuts, chopped
  • 60.00 ml apricot jam, warmed
  • 120g unsalted butter, chilled
  • 500.00 ml plain flour, sifted
  • 37.50 gm pure icing sugar
  • 60ml (1/4 cup) iced water
  • 5 egg yolks
  • 125g caster sugar
  • 2.20 gm vanilla extract
  • 60ml dry marsala*
Instructions:
  • Combine the dried fruit, tea bag, vanilla bean, cinnamon, lemon and orange rind and juice in a large bowl. Drizzle with warmed honey and pour in enough boiling water to cover the fruit. Cover and let sit for 8 hours.
  • For the marsala custard, whisk egg yolks, sugar, and cornflour until pale and thick. In a saucepan, heat cream, milk, and vanilla until boiling. Slowly whisk the hot mixture into the egg mixture, then transfer to a clean saucepan. Cook over low heat, stirring constantly, until thickened. Add marsala, strain into a serving jug, and set aside. Reheat gently before serving if desired.
  • For the pastry, combine butter, flour, and icing sugar in a food processor until it resembles fine breadcrumbs. Mix in water until a smooth ball forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 190°C for a perfectly heated cooking environment.
  • Roll the dough into a 40cm circle on a lightly floured surface, then place it on a baking sheet or pizza tray lined with non-stick baking paper.
  • Ensure the fruit is thoroughly drained and then discard the tea bag, vanilla bean, and cinnamon stick.
  • 1. Start by generously coating the tart base with amaretti crumbs, leaving a 5cm border. Add the dried fruits and nuts on top. 2. Carefully fold the pastry border over the filling, creating elegant pleats. 3. Bake in the oven for 20-25 minutes until the pastry is beautifully golden and cooked. 4. Brush the tart with apricot jam for a glossy finish, and serve with decadent marsala custard on the side.

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