Rhubarb and Raspberry Crostata

I made this earlier in July – on the day my camera died. And so knowing how badly I’d surely want to photograph it, I stashed the dough and filling in the fridge overnight and assembled it the next day, using it for the trial run with my brand new camera. Which I’m not quite used to yet, and learning to use on a need-to-know basis.

This crostata was one of those things I saw and had to make – a raspberry and rhubarb crostata that was in fact more like an enormous cookie, only less sweet and with a grainy crust with the qualities of a smooth, sandy sable. That last part may have been me – I pushed the graininess a little further by using whole wheat pastry flour and oat flour, which dialed down the gluten and made the crust very tender, and a bit crumbly. Feel free to revert to the original – I won’t be offended.

The filling is cooked first, and chilled – it could conceivably be made in advance, along with the dough, and assembled when you need something to smell fantastic when you have friends coming over.

Raspberry-rhubarb-tart-2-small1-1024x682
Raspberry-rhubarb-tart-2-small1-1024x682

Rhubarb and Raspberry Crostata

Recipe link

  

July 26, 2011

Adapted from a recipe by Karen DeMasco / Bon Appetit by way of Lottie and Doof.

Ingredients

Crust:

1 cup whole wheat pastry flour (original: unbleached all-purpose flour)

1/2 cup oat flour (original: whole wheat flour)

1 Tbsp. sugar

1/4 tsp. salt (original: 1/2 tsp.)

3/4 cup (1 1/2 sticks) chilled butter, cubed (original: unsalted)

1 large egg

1 Tbsp. whole milk

Filling:

1/4 cup cornstarch

4 cups chopped rhubarb (about 1 lb. or so)

1 cup fresh raspberries

2/3 cup sugar

1 large egg, lightly beaten

coarse sugar, for sprinkling (optional)

Directions

1To make the crust, combine both flours, sugar, and salt in a processor; blend then add butter and pulse until the butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl; add to the processor and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap in plastic wrap and chill for an hour. (Can be made 2 days ahead.)

2

3To make the filling, dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in the cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

4

5Preheat the oven to 400° F. Roll out dough on floured parchment paper to a 12-inch round; mound filling in center of crust, leaving 1 1/2-inch border. Gently fold edges of dough over filling, folding as it naturally folds. Brush border with egg; sprinkle with coarse sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.

6

7Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or ice cream.

00:00
Share

About Julie

You May Also Like

4 comments on “Rhubarb and Raspberry Crostata

  1. Barb
    July 27, 2011 at 4:18 pm

    Mmmmmmm Sounds good.

  2. LauraYVR
    July 28, 2011 at 1:02 pm

    Hi Julie. Looks delicious. Totally random question, but when did you say your bean book would be coming out again?

  3. Buddiegirl
    July 28, 2011 at 3:00 pm

    How appropriate, as I just finished chopping up enough rhubarb to fill three bags for the freezer and came here to check out recipes for rhubarb.

    Looks yummy, as do all your recipes.

  4. Patti
    June 11, 2012 at 3:06 am

    I have been looking for Rhubarb recipies And just happen upon this one. It is making my mouth water. Can’t wait to try it. As soon as the stores open I am going to get all the ingredients to make this today CAN’T WAIT. Thank you for sharing….

Leave a Reply

Your email address will not be published.