Best 2 Rhubarb And Raspberry Crostata Recipes
Indulge in a delightful culinary journey with our exquisite Rhubarb and Raspberry Crostata, a captivating pastry that harmoniously blends the vibrant flavors of sweet rhubarb and tangy raspberries, enveloped in a flaky, golden crust. This delectable treat will tantalize your taste buds and create a lasting impression.
Our curated collection of recipes offers a variety of delectable options to satisfy your sweet cravings. From the classic Rhubarb and Raspberry Crostata to the innovative Rhubarb and Raspberry Galette, each recipe is meticulously crafted to deliver a unique sensory experience.
The Rhubarb and Raspberry Crostata is a timeless classic that showcases the perfect balance of sweet and tart. The flaky crust crumbles in your mouth, while the tangy rhubarb and sweet raspberries create a delightful burst of flavor in every bite.
For those seeking a rustic charm, the Rhubarb and Raspberry Galette is an excellent choice. With its free-form design and flaky crust, this galette exudes a homemade charm that is both visually appealing and incredibly delicious.
If you prefer a bite-sized treat, the Rhubarb and Raspberry Hand Pies are a perfect option. These miniature pastries are filled with a generous helping of rhubarb and raspberry filling, encased in a buttery crust. They're perfect for parties, picnics, or simply as a sweet snack.
No matter which recipe you choose, you're guaranteed a culinary delight that will leave you craving for more. So, gather your ingredients, preheat your oven, and embark on a delicious adventure with our Rhubarb and Raspberry Crostata and its accompanying recipes.
RHUBARB AND RASPBERRY CROSTATA
Recipe by Karen DeMasco, Locanda Verde, New York City. Bon Appetit May 2011. "This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire." -Karen DeMasco Read More http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata#ixzz1cBcmQvZb
Provided by Queen Dana
Categories Dessert
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
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 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.
Nutrition Facts : Calories 366.8, Fat 19.1, SaturatedFat 11.4, Cholesterol 92.4, Sodium 133.6, Carbohydrate 45.5, Fiber 3.7, Sugar 20.8, Protein 5.2
RHUBARB AND RASPBERRY CROSTATA
Provided by Karen DeMasco
Categories Fruit Brunch Dessert Easter Valentine's Day High Fiber Mother's Day Backyard BBQ Raspberry Spring Shower Rhubarb Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For 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 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- For filling:
- Dissolve cornstarch in 3 tablespoons 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°F 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.
Tips:
- Use fresh, ripe rhubarb and raspberries: This will ensure the best flavor and texture in your crostata.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then wrap it in plastic and refrigerate for at least 30 minutes before rolling it out.
- Chill the crostata before baking: This will help the dough to set and prevent it from shrinking in the oven.
- Bake the crostata until the crust is golden brown and the filling is bubbling: This will ensure that the crostata is cooked through.
- Let the crostata cool slightly before slicing: This will allow the filling to set and make it easier to slice.
Conclusion:
This rhubarb and raspberry crostata is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart rhubarb and raspberries is perfectly complemented by the flaky butter crust. This crostata is sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
