RHUBARB AND RASPBERRY CROSTATA RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 16
Steps:
- CRUST Combine both flours, sugar, and salt in a 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 wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled. FILLING Dissolve cornstarch in 3 tablespoons of 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 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. Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 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 a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
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Aljang Rai
[email protected]I made this crostata for a brunch party and it was a hit! The crust was flaky and the filling was delicious.
Frank Bedoun
[email protected]This crostata is a great way to use up fresh rhubarb. The filling is tart and sweet, and the crust is buttery and flaky.
Enos Kapoma
[email protected]I love the combination of rhubarb and raspberry in this crostata. The filling is perfectly balanced and the crust is so flaky.
Moth Lanotte
[email protected]This was my first time making a crostata and it turned out perfectly! The instructions were easy to follow and the results were impressive.
Walliullah Qurashi
[email protected]I made this crostata for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Naseerkhan123
[email protected]This crostata is a great way to use up leftover rhubarb. The filling is tart and sweet, and the crust is flaky and buttery.
Abaidu khan
[email protected]I love the rustic look of this crostata. It's a beautiful and delicious dessert that's perfect for any occasion.
Wiz Kats
[email protected]This crostata is perfect for a summer dessert. The rhubarb and raspberry filling is light and refreshing, and the crust is flaky and buttery.
All Videos
[email protected]I made this crostata for a brunch party and it was a hit! The crust was flaky and the filling was delicious.
Embrace Reed
[email protected]This crostata is a great way to use up fresh rhubarb. The filling is tart and sweet, and the crust is buttery and flaky.
David Frank
[email protected]I love the combination of rhubarb and raspberry in this crostata. The filling is perfectly balanced and the crust is so flaky.
Montray Gibson
[email protected]This was my first time making a crostata and it turned out perfectly! The instructions were easy to follow and the results were impressive.
Bokang Makgota
[email protected]I made this crostata for a party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Sajha Muhammad
[email protected]This crostata was absolutely delicious! The rhubarb and raspberry filling was tart and sweet, and the crust was flaky and buttery. I will definitely be making this again.