Crostata with raspberries and rhubarb

Votes: 5

How to Make - Raspberry and Rhubarb Crostata

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

Rhubarb stalks make a delicious pie filling, especially when combined with raspberries. The filling is aromatic and pleasantly tart, perfectly complemented by orange juice and zest. Boil it with a little starch to thicken it and spread it on a rolled-out sheet of shortcrust pastry to bake a delicious Italian crostata. This rustic-style open pie requires no special skills; simply fold the edges of the pastry over the filling and bake it in the oven. The recipe provides the ingredients for two crostatas. You can bake two at once, doubling the filling, or freeze half the dough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1/4 cup granulated sugar
0.5 tsp salt
220g very cold butter, cut into 1cm cubes.
1/4 cup ice water
1/4 cup cornstarch
4 cups fresh rhubarb, cut into 1cm pieces (0.6 kg)
170 g fresh raspberries
2/3 cup granulated sugar
1 tsp. grated orange zest
1/4 cup freshly squeezed orange juice
1 large egg, beaten with 1 tbsp water, to coat the dough
Turbinado or demerara sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rhubarb, raspberry, Orange juice, shortcrust pastry

Cooking the dish according to the recipe:

In the bowl of a food processor fitted with a steel blade, combine the flour, granulated sugar, and salt. Pulse several times. Add the butter and mix thoroughly with your fingers to coat each cube of butter with flour. Pulse 12-15 times, or until each cube of butter is the size of a pea. Without stopping the processor, add the ice water. Continue pulse until the dough comes together.
Place the dough on a well-floured board, cut in half, and form into two disks. Wrap in plastic wrap and refrigerate for about 1 hour. Wrap the second piece of dough tightly and freeze it if you won't be using it now.

In a small bowl, combine 3 tablespoons of water with the cornstarch. In a large, heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5-6 minutes, or until the juices are released. Add the cornstarch, bring to a boil, reduce heat, and simmer for 2 minutes. Refrigerate for 30 minutes to set.
Preheat oven to 220°C. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into a circle 27-30 cm in diameter and transfer it to the prepared baking sheet. Spread the raspberry and rhubarb mixture over the dough, leaving a 4 cm border around the edges. Fold the dough over the filling, pleating it if necessary and pressing lightly. Brush the dough with egg wash, sprinkle with turbinado sugar, and bake for 30-35 minutes, until the pie is golden brown and the filling is set. Let cool for 30 minutes and serve warm or at room temperature.

Categories:

recipe / Summer dishes / Food processor / Desserts / Sweet pies, tarts and casseroles / / European cuisine / Italian cuisine / Ina Garten / The Barefoot Countess