This is the tart to make when wild strawberries are at their smallest and most fragrant. Around Nemi in Lazio, fragoline di bosco are prized for their perfume and bright acidity. We set them over a lemon-scented custard so the fruit stays unmistakably in front.
The pastry is a classic pasta frolla, rolled thin and baked blind until crisp. A light glaze of Gusta apricot preserve gives the berries a quiet shine and helps them hold for serving. Keep the tart cold, but let it sit for ten minutes before slicing so the custard softens slightly.
Set servings and units first. You can change them anytime.
Mix 5.3 oz softened butter with 4.2 oz granulated sugar, half the lemon zest, and 1/4 teaspoon fine sea salt until smooth. Beat in 1 large egg, then fold in 10.6 oz flour just until no dry patches remain. Flatten the dough, wrap it, and chill for 30 minutes.
Heat 2 cups plus 2 tablespoons heavy cream with the remaining lemon zest over low heat until steaming. In a bowl, whisk 4 egg yolks with 4.2 oz granulated sugar and 1.8 oz cornstarch until smooth.
Pour half the hot cream into the yolk mixture while whisking. Return everything to the saucepan and cook over low heat, whisking constantly, until the custard bubbles gently and holds the whisk marks for 1 minute. Transfer to a shallow bowl, cover directly on the surface, cool for 20 minutes, then refrigerate for 40 minutes.
Heat the oven to 350°F. Roll the pastry to 1/8 in thick and line a 8 in tart pan. Trim the edge, prick the base with a fork, line with parchment, and fill with pie weights.
Bake for 20 minutes. Remove the parchment and weights, then bake for 6 to 8 minutes more, until the base is evenly golden. Cool completely in the pan before unmolding.
Warm 2.1 oz Gusta apricot preserve with 1 tablespoon water over low heat until loose. Press through a fine-mesh sieve and let the glaze cool until just warm.
Whisk the cold custard briefly until smooth, then spread it evenly in the pastry shell. Arrange 8.8 oz wild strawberries over the custard without pressing them down. Brush the berries lightly with the apricot glaze.
Refrigerate the assembled tart for 30 minutes. Let it stand at room temperature for 10 minutes before slicing. Keep leftovers covered and refrigerated for up to 2 days.
You made Crostata con Fragoline di Bosco. Time to eat.
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Dry the berries thoroughly before they touch the custard. Even a little surface water will loosen the cream and soften the pastry.
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