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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Shimeka Oteh
shimeka.o@gmail.comThis crostata was so easy to make and it turned out so well! I'm so glad I found this recipe.
Ilya P
p_i18@hotmail.comI made this crostata for a party and it was a huge hit! Everyone loved it.
Melissa K
m-k92@gmail.comThis crostata was delicious! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
Rahul Nath
rahul.n@gmail.comThis crostata was a bit too crumbly for my taste, but the flavor was great. I think next time I'll try a different crust recipe.
Zayne St jago
szayne87@gmail.comThe recipe was easy to follow and the crostata turned out beautifully. I'm so glad I tried it.
Saddique Kamal
ksaddique@hotmail.comThis crostata was a bit too sweet for my taste, but my kids loved it. I think next time I'll use less sugar in the filling.
Mrs Kamran
k-m51@aol.comI made this crostata for my family and they all loved it. The crust was flaky and the filling was delicious. I will definitely be making this again.
Abdul Manan Khan
abdulm81@hotmail.comThis crostata was so good! I loved the combination of the sweet and tart flavors. The crust was also perfect.
Honey pie
hp98@aol.comThe crust was a little dry, but the filling was delicious. I think I'll try a different crust recipe next time.
Orange World
world@hotmail.comThis crostata was a bit too tart for my taste, but my husband loved it. I think next time I'll use less rhubarb and more raspberries.
Asif Maseed
amaseed@gmail.comThe recipe was easy to follow and the crostata turned out beautifully. The only thing I would change is to add a little more sugar to the filling.
Terrence Ervin
t.e@gmail.comI made this crostata for a potluck and it was a hit! Everyone loved it.
Ranasam Sam
sam.ranasam38@yahoo.comThis crostata was an absolute delight! The combination of rhubarb and raspberries was perfect, and the crust was flaky and delicious. I'll definitely be making this again.