Directions

• For the Crostata
• Mix together the flour, baking powder, salt, confectioners’ sugar, lemon zest, and vanilla.
• Add the butter and with your hands – or a pastry cutter, cut it into the flour mixture, until the texture resembles coarse cornmeal. Add the egg yolks and knead until smooth.
• Grease and line a 9″ tart pan with removable bottom. Pat the dough evenly into the pan and make sure to push the dough about 1/2 an inch up the sides of the pan to create an edge. Refrigerate for at least 30 minutes.
• Preheat your oven at 350 degrees Fahrenheit. Blind bake the tart shell for 30 to 40 minutes, until slightly golden. Let it cool thoroughly.
• For the Pastry Cream
• Bring the milk, the lemon peel, and the vanilla to a simmer in a medium saucepan.
• In the meanwhile, in a medium bowl whisk the egg yolks with the sugar until light in color, then add the flour.
• Remove the lemon peel from the hot milk, then carefully and gradually pour it on the egg mixture, continuing to whisk.
• Transfer the cream back into the saucepan and bring it to a boil, continuing stirring. Pour into a container through a sieve, and cover with plastic wrap in contact with the surface of the cream, so that no patina will form. Let is cool at room temperature before refrigerating it.
• Tart assembling
• Unmold the cooled tart shell onto your serving plate. Spread the cooled pastry cream in its center and decorate with fresh fruit as you’d like.

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