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Raspberry Rhubarb Crostata

A delightful pastry filled with tart rhubarb and sweet raspberries, perfect for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 210
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup all-purpose flour Ensure to spoon and level the flour for accuracy.
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, cold and cubed Chill the butter for a flaky crust.
  • 1/4 to 1/2 cup ice water Add gradually until dough forms.
For the filling
  • 2 cups fresh rhubarb, chopped Available at farmer's markets in spring.
  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar For the filling.
  • 1 tablespoon cornstarch To thicken the filling.
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash Provides a golden finish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) to ensure even baking.
  2. In a bowl, combine the flour, 1/4 cup sugar, and salt. Add the cold butter and mix until crumbly.
  3. Gradually add the ice water until the dough forms a ball, wrap in plastic, and refrigerate for 30 minutes.
Filling
  1. Toss the chopped rhubarb and raspberries with 1/2 cup sugar, cornstarch, and vanilla in another bowl. Let it sit for about 10 minutes.
Assembly
  1. Roll out the dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
  2. Spoon the fruit filling into the center, leaving a 2-inch border, and fold the edges over the fruit.
  3. Brush the crust with the beaten egg.
Baking
  1. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
  2. Cool for at least 15 minutes before slicing.

Notes

Serve warm or at room temperature, dusted with powdered sugar. Best paired with whipped cream or vanilla ice cream.