Rhubarb and Strawberry Crostata
What's sweeter than the arrival of summer? For me, summer means endless sunshine, outdoor barbecues, and mouth-watering desserts.
Equipment
- Oven
Ingredients
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup fresh strawberries diced
- 1 pound rhubarb 4 stalks, sliced lengthwise and cut into 4” pieces
Pastry
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 5 tablespoons lukewarm water
- 1/3 cup vegetable shortening butter-flavored
- 1 egg yolk mixed with 1 teaspoon water for egg wash
- Raw turbinado sugar for sprinkling on top
Instructions
Step 1: Prepare the Fruit Filling
- Start by washing and preparing your rhubarb and strawberries. Dice the strawberries and chop the rhubarb into approximately 4-inch pieces. In a bowl, combine the diced strawberries, sliced rhubarb, sugar, lemon juice, and vanilla.
- Gently mix until all the fruit is evenly coated. Set this mixture aside to allow the flavors to meld while we prepare the dough.
Step 2: Make the Pastry Dough
- In a large mixing bowl, combine the flour, sugar, and salt. Next, cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This process is important for achieving a flaky crust.
- Gradually add the lukewarm water, mixing just until the dough comes together. Avoid overworking the dough; it should be slightly sticky but manageable.
Step 3: Roll Out the Dough
- On a lightly floured surface, roll out the dough into a large circle, about 12 inches in diameter.
- Don’t stress about getting it perfect; remember, it’s rustic! Transfer the dough onto a parchment-lined baking sheet.
Step 4: Assemble the Crostata
- Spoon the fruit filling into the center of the rolled-out dough, leaving about a 2-inch border around the edges. Carefully fold the edges over the fruit, crimping them gently to hold everything together. Don’t press too hard; you want the crust to stay light and airy.
Step 5: Brush and Sprinkle
- In a small bowl, brush the crust with your egg wash mixture, then sprinkle raw turbinado sugar on top. This will create a lovely sparkle and crunch when baked.
Step 6: Bake the Crostata
- Preheat your oven to 375°F (190°C). Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it near the end; ovens can vary.
Step 7: Cool and Serve
- Once baked, allow the crostata to cool for at least 15 minutes before slicing. This resting time helps the filling set a bit. Serve warm or at room temperature, and don’t forget those suggested pairings!
Video
Notes
Here are some tips to ensure your crostata turns out amazing:
- Use Fresh Ingredients: Always opt for the freshest strawberries and rhubarb. They add vibrancy and better flavor.
- Don’t Skimp on the Sugar: Rhubarb needs a good amount of sugar to balance its tartness. Adjust to your taste preference.
- Chill the Dough: If the dough becomes too warm while working with it, refrigerate for about 20 minutes before rolling it out.
- Experiment with Spices: Try adding a pinch of cinnamon or nutmeg to the fruit mixture for an extra flavor dimension.
- Serve with a Side: Adding ice cream, whipped cream, or Greek yogurt can elevate the experience.
Nutrition
Calories: 273kcalCarbohydrates: 51gProtein: 3gFat: 7.6gSaturated Fat: 1.4gTrans Fat: 0.9gSodium: 99mgFiber: 3gSugar: 32gVitamin A: 1IUVitamin C: 28mgCalcium: 12mgIron: 6mg
Tried this recipe?Let us know how it was!