Tortiera Alla Frutta, the Italian name for this dessert that’s featured in Betty Crocker’s Italian Cooking cookbook, typically is adorned with figs and any other seasonal fruits.
You can make the delicate pastry well ahead of serving, but wait to spread with the preserves and top with the fruit until close to serving time to prevent the pastry from becoming soggy. The tart is best when served within an hour.
The base for this tart is the classic Italian pasta frolla, a rich, buttery pastry dough. Knead the dough just until it holds together and is pliable. If you knead it too long, the butter will soften and the dough will become soft and sticky.