Rhubarb and Raspberry Crostata

Submitted by Queen Dana

"Recipe by Karen DeMasco, Locanda Verde, New York City. Bon Appetit May 2011. "This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire." —Karen DeMasco Read More http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata#ixzz1cBcmQvZb"

 

• Ready In: 2hrs 45mins
• Ingredients: 14
• Serves: 8

ingredients

• crust

• 1 cup unbleached all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon kosher salt
• 3⁄4 cup chilled unsalted butter, cubed
• 1 large egg
• 1 tablespoon whole milk

• filling

• 1⁄4 cup cornstarch
• 4 cups rhubarb, 1/2-inch-thick slices (about 1-1 1/4 lb.)
• 1 (6 ounce) container fresh raspberries
• 2⁄3 cup sugar
• 1 large egg, beaten
• raw sugar
• sweetened whipped cream (for serving) or vanilla ice cream (for serving)

directions

1. crust.
2. 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.
3. filling.
4. Dissolve cornstarch in 3 tablespoons 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.
5. 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.