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176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

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© MikiLab — Sitor's Manual · Made with Michele's hands

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Crostata di Frutta (Pasta Frolla)

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Fruit Tart (Shortcrust)Illustrative image
MikiLab
MikiLab
Fruit Tart (Shortcrust) · 11/10/2026

🇮🇹Fruit Tart (Shortcrust)

Recipe no. 158 · mikilab.de/158

Weak 00 flour (W150-170)

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Fruit Tart (Shortcrust)

Farina 00 debole (W150-170) · Proof: 20 min · Difficulty: Medium
Flour500 g
Salt3 g
Cold butter (12 °C)300 g
Icing sugar200 g
Egg yolks35 g
Grated lemon zest5 g
Pastry cream (see recipe)500 g
Fresh fruit of choice500 g
Neutral glaze100 g

Baking: 180°C · 20 min

Method

1) SHORTCRUST: put 500 g flour, 3 g salt, the zest and 300 g cold cubed butter in a mixer (or on the counter). Rub in with fingertips or pulse until lentil-sized crumbs (sabbiatura). 2) Add 200 g icing sugar and 2 egg yolks (about 35 g). Mix only until it comes together: don't overwork it or it turns tough. Form two discs, wrap and chill at least 1 hour. 3) Roll each disc 3-4 mm thick between two sheets of baking paper. Line two buttered and floured 24 cm tins, trim the edges and prick the base with a fork. Rest 20 minutes in the freezer. 4) BLIND BAKING: cover with baking paper and dried beans (or baking weights). Bake at 180 °C for 18-20 minutes, removing the weights for the last 5 minutes to brown the base. The shell is done when light hazelnut brown. 5) Cool the shell completely, unmould and fill with 500 g cold pastry cream (recipe «Crema Pasticcera»). 6) Arrange fresh fruit (strawberries, kiwi, blueberries, peach slices) and glaze with neutral glaze using a soft brush. Serve within 24 hours: the fruit softens the pastry.

Allergens: Gluten, Eggs, Milk, Tree nuts

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

On TikTokRecipe no. 158

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkTree nuts

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No eggsNo additives
How it rises
direct dough
Salt
0,6 g per 100 g flour
Added fat
60 %
Added sugars
40 %
Flour
Farina 00 debole (W150-170)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabFruit Tart (Shortcrust)🥣1. Mixing5 min🤲2. Shaping🔥3. Baking180 °C · 20 min🌬️4. Coolingmikilab.de
Direct dough500g flour180° · 20′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour500 g · 100%
Salt3 g · 0.6%
Cold butter (12 °C)300 g · 60%
Icing sugar200 g · 40%
Egg yolks35 g · 7%
Grated lemon zest5 g · 1%
Pastry cream (see recipe)500 g · 100%
Fresh fruit of choice500 g · 100%
Neutral glaze100 g · 20%

Procedure

1) SHORTCRUST: put 500 g flour, 3 g salt, the zest and 300 g cold cubed butter in a mixer (or on the counter). Rub in with fingertips or pulse until lentil-sized crumbs (sabbiatura). 2) Add 200 g icing sugar and 2 egg yolks (about 35 g). Mix only until it comes together: don't overwork it or it turns tough. Form two discs, wrap and chill at least 1 hour. 3) Roll each disc 3-4 mm thick between two sheets of baking paper. Line two buttered and floured 24 cm tins, trim the edges and prick the base with a fork. Rest 20 minutes in the freezer. 4) BLIND BAKING: cover with baking paper and dried beans (or baking weights). Bake at 180 °C for 18-20 minutes, removing the weights for the last 5 minutes to brown the base. The shell is done when light hazelnut brown. 5) Cool the shell completely, unmould and fill with 500 g cold pastry cream (recipe «Crema Pasticcera»). 6) Arrange fresh fruit (strawberries, kiwi, blueberries, peach slices) and glaze with neutral glaze using a soft brush. Serve within 24 hours: the fruit softens the pastry.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Shortcrust shell, pastry cream and glazed fresh fruit: the classic display-case tart. Yield: 2 tarts Ø 24 cm. The secret of the pastry is cold butter and little handling. Raw dough keeps 3 days in the fridge or 2 months in the freezer. Recipe completed by Sitor (AI): a starting point to try.

Michele

Made with Michele's hands

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