- 8
Ingredients
- 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
- 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)
Preparation
Step 1
Preparation
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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