Rhubarb and raspberry crostata

I hope you all enjoyed the Australia Day Long Weekend. It gave me the chance to get into the kitchen to work on some new recipes for you. If you think you've seen a rhubarb raspberry crostata on the blog before, it's because you have. I made individual rhubarb and berry crostatas a few years ago but found the original pastry a bit too rich so I reworked the recipe using a different pastry and added frangipane to the filling. 

I love the idea of a crostata, which is just a free-form pie, but every time I make one the pastry splits and the filling leaks everywhere. This one was no different.

Despite all the problems I had with the pastry, the end result was so delicious I'm not giving up on crostatas. Pretty much anything looks good dusted in icing sugar!

Here's the recipe for you. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams; I use unsalted butter and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Jillian’s Rhubarb and Raspberry Crostata - serves 8
250g plain flour
¼ teaspoon salt
150g cold butter, diced
⅓ cup cold water

1 bunch (500g) rhubarb, rinsed, drained, trimmed
200 g frozen raspberries
¾ cup caster sugar
2 tbsp custard powder

50 g unsalted butter, softened
¼ cup (55g) caster sugar
1 tsp grated orange rind
75g almond meal
1 tbs plain flour
1 egg, beaten lightly

1-2 tbs milk
Raw sugar, Demerara or coffee crystals

To serve
Icing sugar
Double cream or ice-cream

On a flat work surface, combine the flour and salt, then incorporate the cold diced butter with your fingers. Rub the butter into the flour until the butter pieces are no larger than the size of peas. Make a well in the centre of the flour, and pour in the cold water. Using your hands, mix the water into the flour until dough is formed. Flatten the pastry into a disc; wrap the dough in plastic and put in the refrigerator for one hour.

Preheat the oven to 180°C (160°C fan-forced). Chop the rhubarb into 5cm pieces and put into a bowl with the frozen raspberries, caster sugar and custard powder; toss to coat. To make the frangipane; place all the ingredients into a food processor then process all the ingredients to form a soft paste.

Lightly dust a large sheet of baking paper with flour (I used the Le Creuset toughened non stick baking sheet from Everten) and roll the pastry out to form a rough circle approximately 30cm in diameter. Transfer the pastry on the baking paper to a large oven tray. Spread the frangipane in the centre of the pastry, leaving an 8cm border. Top with the drained rhubarb mixture.  Lift the sides of the pastry up over the fruit and crimp in place. Brush the edges of the pastry with milk and lightly sprinkle with raw sugar or coffee crystals.

Bake on the lower shelf of the oven for 45-50 minutes or until crisp and golden. Dust with icing sugar and serve with double cream or ice-cream, if desired.

The combination of flaky pastry, the tartness of the berry and rhubarb filling offset by the frangipane made for a very delicious tart and they're still talking about it at work. Next time I make this I'm planning to make it as a lattice pie using the same pastry and the same filling.

See you all again soon with some more baking from my kitchen.

Bye for now,


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