SUMMER CUSTARD TART WITH FRESH SEASONAL FRUIT
S E A S O N A L F R U I T
One of the most iconic pairings with our Montefalco Sagrantino Passito D.O.C.G. is tart.
With the arrival of summer, we decided to give this great classic a fresh, lighter twist.
That’s how our SUMMER CUSTARD TART WITH FRESH SEASONAL FRUIT was born —
ideal for enhancing the scents and colors of the season!
For the base, we chose an ingredient that speaks of our land:
stone-ground soft wheat flour from Mulino Fioretti in Montefalco,
perfect for creating a crumbly shortcrust pastry with an authentic flavor.
Here are the ingredients to make it:
Ingredients for the pastry base:
- 250 g Flour - type “1”
- 3 Egg Yolks
- 100 g Sugar
- 100 g Butter (at room temperature)
- For a 26 cm tart pan
One of the most iconic pairings
with our Montefalco Sagrantino Passito D.O.C.G. is tart.
With the arrival of summer, we decided to give this great classic a fresh, lighter twist.
That’s how our SUMMER CUSTARD TART WITH FRESH SEASONAL FRUIT was born —
ideal for enhancing the scents and colors of the season!
For the base, we chose an ingredient that speaks of our land:
stone-ground soft wheat flour from Mulino Fioretti in Montefalco,
perfect for creating a crumbly shortcrust pastry with an authentic flavor.
Here are the ingredients to make it:
Ingredients for the pastry base:
- For a 26 cm tart pan
- 250 g Flour - type “1”
- 3 Egg Yolks
- 100 g Sugar
- 100 g Butter (at room temperature)
One of the most iconic pairings
with our Montefalco Sagrantino Passito D.O.C.G. is tart.
With the arrival of summer, we decided to give this great classic a fresh, lighter twist.
That’s how our SUMMER CUSTARD TART WITH FRESH SEASONAL FRUIT was born —
ideal for enhancing the scents and colors of the season!
For the base, we chose an ingredient that speaks of our land:
stone-ground soft wheat flour from Mulino Fioretti in Montefalco,
perfect for creating a crumbly shortcrust pastry with an authentic flavor.
Here are the ingredients to make it:
Ingredients
for the pastry base:
- For a 26 cm tart pan
- 250 g Flour - type “1”
- 3 Egg Yolks
- 100 g Sugar
-
100 g Butter
(at room temperature)
Method for the pastry base:
1. Place the flour on a pastry board forming a “fountain”, so giving it a circular shape with a hollow in the center, and add the egg yolks in the center.
2. Add the sugar and mix with the egg yolks and a little of the flour around.
3. Add the butter, at room temperature, and fold the ingredients together, collecting all the remaining flour, a little at a time, until you form a loaf with your hands.
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2
3
1
2
3
Method
for the pastry base
4. In the meantime, heat the oven to 180°, mode: fan assisted.
5. When the oven has reached temperature, butter a round baking pan, with 26 cm of diameter, then spread the dough on the pan and bake for 18-20 minutes.
4. Nel frattempo, scaldare il forno a 180°, modalità: ventilato.
5. Quando è il forno è arrivato a temperatura, imburrare una teglia rotonda, dal diametro di 26 cm, quindi stendere l’impasto sulla teglia e infornare per 18-20 minuti.
Ingredients
for the cream
- 2 Egg Yolks
- 250 ml Whole Milk
- 40 g Sugar
- 30 g Flour – type “1”
- Lemon Zest
Method
for the cream
1. In a saucepan, beat the egg yolks with the sugar, then add the flour and stir, finally add the milk.
2. Cook over medium heat, stirring and bring to a boil. Add the lemon zest and keep stirring until the cream thickens.
Final step:
Once the pastry base and the cream have cooled, spread the cream on the base…
… and decorate as desired with fresh fruit, preferably seasonal.
We used summer fruit: melon, peaches, apricots and strawberries!
4. In the meantime, heat the oven to 180°, mode: fan assisted.
5. When the oven has reached temperature, butter a round baking pan, with 26 cm of diameter, then spread the dough on the pan and bake for 18-20 minutes.
5
5
Ingredients for the cream:
- 2 Egg Yolks
- 250 ml Whole Milk
- 40 g Sugar
- 30 g Flour – type “1”
- Lemon Zest
Method for the cream:
1. In a saucepan, beat the egg yolks with the sugar, then add the flour and stir, finally add the milk.
2.Cook over medium heat, stirring and bring to a boil. Add the lemon zest and keep stirring until the cream thickens.
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1-2
Final step:
Once the pastry base and the cream have cooled, spread the cream on the base…
… and decorate as desired with fresh fruit, preferably seasonal.
We used summer fruit: melon, peaches, apricots and strawberries!
Here’s the final result:
This tart, with its freshness and simplicity, is the perfect way to rediscover a timeless pairing: dessert and Sagrantino Passito.
Our Montioni Sagrantino Passito, with its deep character and warm notes of ripe fruit and sweet spices, enhances every bite and offers an elegant finish.
It’s a meeting of sweetness and structure,
of summer and tradition — a reflection of the true soul of Montefalco.
This tart, with its freshness and simplicity, is the perfect way to rediscover a timeless pairing: dessert and Sagrantino Passito.
Our Montioni Sagrantino Passito, with its deep character and warm notes of ripe fruit and sweet spices, enhances every bite and offers an elegant finish.
It’s a meeting of sweetness and structure,
of summer and tradition — a reflection of the true soul of Montefalco.
Here’s the final result:
This tart, with its freshness and simplicity, is the perfect way to rediscover a timeless pairing: dessert and Sagrantino Passito.
Our Montioni Sagrantino Passito, with its deep character and warm notes of ripe fruit and sweet spices, enhances every bite and offers an elegant finish.
It’s a meeting of sweetness and structure,
of summer and tradition — a reflection of the true soul of Montefalco.
Don’t forget to share your creations with us and leave us a comment to let us know how much you enjoyed it!
Enjoy your meal!
Don’t forget to share your creations with us and leave us a comment to let us know how much you enjoyed it!
Enjoy your meal!
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
