Strawberry Rhubarb And Banana Crostata Recipes

STRAWBERRY, RHUBARB AND BANANA CROSTATA

Strawberry, Rhubarb and Banana Crostata image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 18

Ingredients

1-1/2 cups pastry flour
scant 1/4-cup polenta
1 tsp. aniseeds, toasted
1/2-cup granulated sugar
large pinch of salt
1/2-cup unsalted butter, cut into small pieces
1 large egg, lightly beaten
3 ripe bananas, cut into 1-inch pieces
1 lb. rhubarb, cut into 1-inch pieces
1 pint basket large, ripe strawberries (about 1 lb.), quartered
2/3-cup packed light-brown sugar
2/3-cup granulated sugar
pinch Gray salt
freshly-grated zest of 1/2 orange
freshly-grated zest of 1 lemon
1/2-tsp. aniseeds, toasted
1/4-tsp. freshly-ground pepper
1 tsp. ground cinnamon

Steps:

To make the topping:
Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm. Set aside until needed.
To make the filling:
Combine all the ingredients in a large bowl and toss until well-mixed. Turn into a 2-quart shallow, buttered baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour). Serve warm with gelato or whipped cream if desired.

RHUBARB AND RASPBERRY CROSTATA

Rhubarb and Raspberry Crostata image

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

Ingredients

Crust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk
Filling:
1/4 cup cornstarch
4 cups 1/2"-thick slices rhubarb
1 6 ounce container fresh raspberries
1/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)

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.

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