Strawberry Rhubarb Crostata Recipes

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

STRAWBERRY RHUBARB GALETTE

Steps:

• Combine the flour, sugar, and salt in a large bowl. Stir vigorously together with a whisk until the ingredients are evenly distributed. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients. Using your fingers and hands, first toss the butter in the flour, then smash the butter into thin slivers, breaking them up as you go.
• Once they have been broken and flattened into small bits the size of peas, add the egg yolks to the 1/2 cup water in a glass measuring cup and beat together with a fork. Drizzle the eggy water over the butter and flour. Toss with a fork until the dough starts to come together. If the dough still isn't forming, add additional water, 1 tablespoon water until it does. Massage the mass with your hands until it forms a cohesive dough.
• Flatten into a disk about 1 inch thick, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
• Once the dough has chilled, preheat the oven to 350°On a clean surface dusted with flour, roll out the dough into a 13-inch circle. Slip a clean piece of parchment paper under the dough, then move the dough to a 13 x 18 inch rimmed baking sheet. Don't worry if the dough hangs over the edges a little bit.
• Make the filling by cutting the greens off the strawberries, the cutting them in half (or quarters if they are very large). Place the strawberries in a medium sized bowl and add the remainder of the ingredients. Gently toss and mix with a large spatula.
• Dump the entire filling in the middle of the rolled out dough and then spread it out evenly, leaving about 2 inches around the edge of the crust. Arrange the strawberries and rhubarb so most of them are on top, and the grated apple is underneath if possible.
• Start folding the edge of the dough over the fruit filling in a circle, "pleating" the dough to make it fold around the filling. the whole galette should be about 9 inches in diameter and fit comfortably in the center of the parchment paper and baking sheet.
• Beat together the egg yolk and the water in a small bowl. Brush the top crust (as well as under the pleats of dough to "seal" the dough to itselwith the egg wash, trying not to get any of the egg wash on the parchment paper. Sprinkle with the turbinado sugar.
• Bake until the crust is a deep golden brown and the filling is bubbly, 55 to 60 minutes. Let cool completely on the baking sheet before slipping the galette onto a serving platter. Brush with balsamic vinegar if using and serve.

STRAWBERRY, RHUBARB, AND BANANA CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• To make the topping, measure the flour, polenta, sugar, salt, baking powder, and anise seeds into a food processor or a stand mixer fitted with the paddle attachment. Pulse for a few seconds to combine.
• Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
• Transfer the mixture to a bowl and make a well in the center. 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 a 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 mixture into a 2 quart shallow 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, if desired.

STRAWBERRY, RHUBARB AND BANANA CROSTATA

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.

STRAWBERRY-RHUBARB GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
• Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
• Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
• Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

STRAWBERRY RHUBARB CROSTATA

Steps:

• Preheat oven to 425 degrees.
• In the bowl of a food processor, combine the flour, 2 tablespoons of sugar and salt.
• Add butter and pulse until the mixture resembles coarse crumbs.
• Add 2-3 tablespoons ice water until the dough just starts to come together. (Test the texture by pinching the dough between your fingers. If it holds together, it's ready. If the dough is crumbly, add water a tablespoon at a time and pulse until the dough holds together.)
• Transfer dough to a floured work area and form it into a ball. Cut into fourths.
• Form each quarter into flat discs and wrap them individually in cellophane. Refrigerate dough for about 20 minutes.
• Meanwhile, in a small bowl, whisk together the remaining sugar and Instant Clear Jel until they're well combined.
• Cut the fruit into bite sized pieces and toss the rhubarb and berries in a bowl. Sprinkle the sugar mixture over the fruit and toss until well combined. Let the fruit rest for 10 minutes.
• Lay a large piece of plastic wrap on your work surface. Unwrap one disc of pastry and place it in the center of the plastic wrap. Cut another large piece of plastic and place it on top of the dough. Use a rolling pin to roll the pastry out into a 1/4" round. Turn the dough about 90° after each few rolls and lift the plastic wrap so that it doesn't stick to the dough and get overworked too much.
• Refrigerate the rolled out dough while you continue rolling out the other 3 discs of homemade pastry.
• To form the tarts, transfer dough to a lipped baking sheet lined with parchment paper. Mound a quarter of the fruit filling into the center of the dough and fold the edges over the fruit, pleating as you go. Repeat for additional pastry discs and fruit.
• Refrigerate crostatas for 10 minutes.
• In a small bowl, whisk together the egg and water. With a pastry brush, lightly sweep egg wash over the pastry and sprinkle with sparkling sugar.
• Bake for 23-25 minutes.
• Can be served warm or at room temperature.
• To freeze for later, wrap the room temperature tarts in aluminum foil and freeze individually on a flat baking sheet. Transfer frozen strawberry rhubarb tarts to a zip top freezer bag. Keeps well for up to 2 months. To reheat: Thaw the tarts and reheat them on a baking sheet for 10 minutes in a 300° oven.

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.