Photo: Jodi Pudge
This strawberry rhubarb crostata screams "springtime," and it's easier to make than you'd think.
1 1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into 1-in. pieces
3/4 cup cold cream cheese, cut into 1-in. pieces
1 lb rhubarb, (about 4 cups), cut into 1-in. pieces
2 cups strawberries, halved or quartered
3/4 cup granulated sugar
1/2 tsp grated lemon rind
3 tbsp tapioca flour
1 tbsp granulated sugar
Combine flour, sugar, salt, butter and cream cheese in the bowl of a food processor and pulse until dough begins to hold together. Transfer to a bowl and gently form the dough into a ball. Wrap in plastic, flatten into a disc and chill for 30 min or until firm.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside. Combine rhubarb, strawberries, sugar and lemon rind in a bowl and toss to coat. Let stand 10 min or until fruit gets juicy.
Sprinkle counter lightly with flour, and roll out pastry, adding more flour as needed, until you have a circle roughly 16 in. in diameter. Transfer pastry to baking sheet (don’t worry if the pastry hangs over the edge). Sprinkle tapioca flour over middle of pastry in about a 10-in. circle, then pile fruit mixture and any juices over top, leaving a 2- to 3-in. border of pastry all around. Fold pastry edge up over filling; leave the centre open. Brush beaten egg on all exposed pastry; sprinkle with sugar.
Bake crostata in the lower third of the oven for 40 to 45 min or until pastry is golden and fruit juices are bubbling and slightly thickened. Remove from oven and let cool for 20 min.
Calories 391, Protein 6g, Carbohydrates 49g, Fat 20g, Fibre 3g, Sodium 219mg.
Cover the edge of your crostata loosely with tinfoil strips if your pastry is browning more than you want it to before the fruit is fully cooked.
Photo by Jodi Pudge.
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