Rhubarb and Raspberry Crostata

By á-174535

Perfect spring dessert, a rhubarb and raspberry crostata served with homemade whipped cream.

Ingredients

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

Preparation

Step 1

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 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

FILLING
Dissolve cornstarch in 3 tablespoons of 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°. 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.