Have-to-have

Something for us to bake tonight:

Rhubarb and Raspberry Crostata

Ingredients

Crust

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. kosher salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
  • 1 large egg
  • 1 Tbsp. whole milk

filling

  • 1/4 cup cornstarch
  • 4 cups 1/2″-thick slices rhubarb (about 1-1 1/4 lb.)
  • 1 6-oz. container fresh raspberries
  • 2/3 cup sugar
  • 1 large egg, beaten
  • Raw sugar
  • Sweetened whipped cream or vanilla ice cream (for serving)

Preparation

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 Tbsp. 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.

 http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata#ixzz1MbDDQoTR

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