Baking Italian

Winter fruit crostada with Marsala custard

Name: Winter fruit crostada with Marsala custard
Prep time: 550 min
Cook time: 35 min
Total time: 585 min
Yield: 8
Cuisine: /italian
Ingredients: 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; 3 tablespoons crushed amaretti biscuits; 30g whole hazelnuts; 30g walnuts, chopped; 3 tablespoons apricot jam, warmed; 120g unsalted butter, chilled; 2 cups plain flour, sifted; 1/4 cup pure icing sugar; 60ml (1/4 cup) iced water; 5 egg yolks; 125g caster sugar; 1 teaspoon cornflour; 300ml cream; 200ml milk; 1/2 teaspoon vanilla extract; 60ml dry Marsala

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9h 10m

35m

Winter fruit crostada with marsala custard

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Fruit crostada is a classic crowd-pleaser - this one features Marsala custard and a nutty topping.

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
3 tablespoons crushed amaretti biscuits
30g whole hazelnuts
30g walnuts, chopped
3 tablespoons apricot jam, warmed

Pastry

120g unsalted butter, chilled
2 cups plain flour, sifted
1/4 cup pure icing sugar
60ml (1/4 cup) iced water

Marsala custard

5 egg yolks
125g caster sugar
1 teaspoon cornflour
300ml cream
200ml milk
1/2 teaspoon vanilla extract
60ml dry Marsala

Method

1.

Place the dried fruit, tea bag, vanilla bean, cinnamon and lemon and orange rind and juice in a large bowl. Pour the warmed honey over the top and add enough boiling water to just cover the fruit. Cover and set aside for 8 hours.
2.

To make the Marsala custard, beat the egg yolks, sugar and cornflour until pale and thick. Place the cream, milk and vanilla in a saucepan and bring to the boil. Whisk into the egg mixture then pour into a clean saucepan. Place over a low heat and cook, stirring constantly, until thickened and cooked. Stir in the Marsala, then strain into a serving jug. Set aside. (Gently reheat before serving if desired.)
3.

Meanwhile, to make the pastry, place butter, flour and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs. Add the water and process until the mixture forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
4.

Preheat the oven to 190°C.
5.

Roll out the dough on a lightly floured board to a 40cm circle, then transfer to a baking sheet or pizza tray lined with non-stick baking paper.
6.

Drain the fruit well and remove and discard the tea bag, vanilla bean and cinnamon stick.
7.

Sprinkle base of the tart with the amaretti crumbs, leaving a 5cm border. Top with dried fruits and sprinkle with the nuts. Fold over the pastry border to enclose the filling, forming pleats as you go. Bake in the oven for 20-25 minutes until the pastry is cooked and golden. Brush with the apricot jam to glaze and serve with the marsala custard.