Raspberry Rhubarb Crostata

Look how pretty this crostata is! For my first free form tart EVER I was pretty freakin excited about how this bad boy turned out. Not only was it rustic and beautiful, it was also totally delicious. I know strawberries and rhubarb seem to go hand in hand, but after this crostata, I'm starting to question that. Though I love all things strawberry rhubarb, the tartness from the rhubarb seems to get lost in the sweet strawberries. Since raspberries are naturally on the tart side, you don't lose the rhubarb, and dare I say the pair work even better together?? The combination is still sweet, but you don't lose the tang from the rhubarb, which I love.

Also, the crust? Don't even get me started…it's so good! It's slightly nutty due to a little whole wheat flour, raw sugar gives it a dash of sweetness and crunch, and butter makes it super flakey. Butter makes everything better. My only wish is that I had either whipped cream or vanilla ice cream to top it with! :)

P.S. I can't believe this is my first ever pie/tart recipe to share on this little blog of mine. If given the choice, I always choose pie over cake. Note to self: must make more pie. 

Raspberry Rhubarb Crostata

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 (1 1/2 sticks) chilled unsalted butter, cubed

1 large egg

1 tablespoon whole milk

Filling

1/4 cup cornstarch

4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 pounds)

1 6-ounce container fresh raspberries

2/3 cup sugar

1 large egg, beaten

Raw sugar (I always grab a few extra packets when at Starbucks! shhh..don't tell!)

Sweetened whipped cream or vanilla ice cream-for serving (optional)

Directions

Crust

Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it's reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend. Make a well in the center of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: crust can be made 2 days in advance. Keep chilled.

Filling

Dissolve cornstarch in 3 tablespoons water in a small bowl, and 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 400F. Working quickly (depending on how warm your kitchen is), roll out dough on floured parchment paper to 12-inches round. Brush with beaten egg. Mound filling in center of crust, gently spread out, leaving a 1 1/2 inch border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg and 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 a baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or vanilla ice cream.

Recipe source: seen on Eating for England, who adapted it from Karen deMasco via bon appetit.