Serves 2
90 min
Strawberry Rhubarb Crostata
Recipe GLPR0c6880c55ccc75
A rustic free-form tart featuring a buttery, flaky pastry crust filled with fresh strawberries and tart rhubarb, brightened with orange zest and juice, and topped with a golden crumble. Two individual-sized crostatas are perfect for sharing or saving one for later.
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Ingredients
1 stick Unsalted butter, diced
2½ cups All-purpose flour, divided
¾ cup Granulated sugar, divided
6 tablespoons Ice water
½ teaspoon Kosher salt
4 tablespoons Fresh orange juice
1 teaspoon Grated orange zest
1 pound Fresh rhubarb, trimmed and cut into ½-inch pieces
2 pounds Fresh strawberries, washed, hulled, and halved
Directions
In a food processor fitted with the steel blade, combine 2 cups flour, ¼ cup sugar, and ½ teaspoon salt. Pulse several times until evenly mixed.
Add the diced butter and pulse 12 to 15 times until the mixture resembles small peas. With the motor running, pour the ice water through the feed tube all at once. Pulse just until the dough begins to come together, being careful not to overwork it.
Turn the dough out onto a lightly floured surface. Form it into a ball, then divide it in half and shape each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 450°F and line a baking sheet with parchment paper. On a lightly floured surface, roll each dough disk into an 11-inch circle. Carefully transfer one circle to the prepared baking sheet.
In a large bowl, combine the halved strawberries, rhubarb pieces, 2 tablespoons flour, 2 tablespoons sugar, the orange zest, and orange juice. Gently toss until all ingredients are evenly coated, taking care not to crush the fruit.
Divide the fruit filling evenly between the two dough circles, leaving a 1½-inch border around the edges of each.
Using a food processor, pulse the remaining ½ cup flour, ½ cup sugar, and ½ teaspoon salt until combined. Add the remaining butter and pulse until a crumbly mixture forms, similar to peas.
Sprinkle the crumble mixture evenly over the fruit on both crostatas. Carefully fold up the pastry border around the filling, creating a rustic pleated edge.
Bake for 20 to 25 minutes, until the crust is golden brown and the fruit is bubbling slightly at the edges.
Remove from the oven and let cool for 10 minutes on the baking sheet. Carefully transfer each crostata to a serving platter and allow to cool completely before slicing.
