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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Apple Rhubarb Crostata

Over 1570 downloads! This is a crowd pleaser that adapts to almost any fruit but in summer or fall, it's perfect with an apple-rhubarb combo. A huge, open-faced tart with tastes of summer into fall, red,rosy, sweet and tart and delicious.

 2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup unsalted butter
1 tablespoon fresh lemon juice
4-6 tablespoons ice water

1 1/2 cups semi-frozen diced rhubarb
1 cup cranberries, ground up coarsely (or raspberries)
4-6 cups, pared apples
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch

Finishing Touches
2-3 tablespoons milk or half-and-half
Sugar, for dusting 

Preheat oven to 425 F. Stack two baking sheets together and line the top one with parchment paper.

For the pastry, place flour, sugar, and salt in the bowl of a food processor and process for few seconds to blend. Drop chunks of butter on top, and pulse to cut butter into flour mixture. Stop machine, add lemon juice and most of ice water. Pulse, and then process until you have a soft mass of dough, adding additional ice water, as required, to make sure it holds together.

Knead dough briefly on a floured work surface so that it holds together. Then pat dough into a flat disc. Wrap well and refrigerate for 1 to 2 hours or up to 3 days.

Prepare the fruit and place in a large bowl. Toss with sugar, flour, and cornstarch. On a floured work surface roll out dough to about 16 inches – a rough circle. Place fruit filling in center of the dough, leaving a 2 inch border. (There should be enough fruit to fill most of the pastry - if not - toss on more apples and a few tablespoons of sugar).

Fold in border of pastry to make an edge, making pleats or folds if necessary. Brush edges with milk or half-and-half and dust with sugar. Bake for 30 minutes and then lower temperature to 375 F. and bake for another 15 to 20 minutes until pastry is golden brown and juices run. If pastry appears to be browning too fast (and filling doesn’t appear done), lower temperature to 350 F.

Serve warm or room temperature. Dust edges with confectioners' sugar.

Serves 8-10 

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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