Rhubarb Raspberry Crostata is a delightful rustic pie which bursts with the flavors of Spring. Try it warm with ice cream or top with whipped cream.
Prep Time45 minutesmins
Cook Time45 minutesmins
Chill dough1 hourhr30 minutesmins
Course: Dessert
Keyword: pie, Raspberry, rhubarb
Servings: 8
Author: Karen DeMasco Locanda Verde New Your City, published by bon appetit May 2011
Ingredients
Crust
1c.all purpose flour
1/2c.whole wheat flour
1 1/2tbsp.sugar
1/2tsp.kosher salt
3/4c.1 1/2 sticks chilled unsalted butter, cubed
1large egg
1tbsp.whole milk
Special Equipment
food processoryou could use a pastry cutter to combine crust ingredients but a food processor makes the job much easier and the dough more uniform.
Filling
1/4c.cornstarch
4c.fresh or frozen rhubarb cut into 1/2" slices - Note: thaw frozen rhubarb before using
1container raspberries6 oz.
2/3c.sugar
1large eggbeaten
Finishing Crostata
coarse sugar
sweetened whipped cream or vanilla ice cream for serving
Instructions
Crust
Combine both flours, sugar and salt in a food processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill at least 1 1/2 hours. Do Ahead Option: Can be made 2 days ahead.
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 (1-2 minutes if using previously frozen rhubarb.) Stir in cornstarch mixture and bring to a boil (fresh rhubarb will not be tender and slices will still be intact.) Transfer to a bowl. Chill until cool, about 30 minutes.
Crostata Assembly
Preheat oven to 400 degrees. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving a 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw 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. Let crostata cool on baking sheet on rack. Transfer crostata onto a platter, cut into wedges. Serve slightly warm with ice cream or at room temperature with whipped cream. Or if you're like my dad - both!