Rhubarb and Raspberry Crostata
Category: Desserts | Servings: 8
A delectable blend of tangy rhubarb and sweet raspberries, this crostata features a tender buttery crust, a luscious fruit filling, and a light meringue topping. Perfect for special occasions or as an indulgent treat to enjoy with loved ones, this dessert brings a perfect balance of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Butter (cold, cut into pieces) | 125g |
| Sugar | 90g |
| Millefiori honey | 15g |
| Eggs | 55g |
| Rhubarb (fresh, chopped) | 700g |
| Raspberries (fresh) | 250g |
| Sugar | 400g |
| Lemon juice | 40g |
| Sugar (for meringue) | 100g |
| Egg whites | 50g |
| Water | 30g |
Instructions
Step 1: Preparing the Rhubarb and Raspberry Jam
- Begin by preparing the fruit filling. Wash and dry the rhubarb stalks. Peel the rhubarb lightly using a vegetable peeler to remove the fibrous outer skin (reserve the fibers for decoration if desired).
- Chop the rhubarb into small pieces and place them in a large mixing bowl.
- Coarsely chop the fresh raspberries and add them to the bowl with the rhubarb.
- Add the sugar to the mixture and stir gently to combine. Cover the bowl with plastic wrap and let it macerate for 2 hours. This will allow the juices from the rhubarb and raspberries to release, making it easier to cook the filling.
Step 2: Making the Pastry Dough
- In a food processor, combine the flour and cold butter. Pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a work surface and add the sugar and honey. Knead the dough together until it forms a smooth and soft ball.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
Step 3: Assembling the Crostata
- Once the rhubarb and raspberry mixture has macerated, transfer it to a steel pan and cook over medium heat. Stir occasionally until the mixture thickens and reaches a jam-like consistency. Remove from heat and let it cool.
- While the filling is cooling, remove the pastry dough from the refrigerator. Roll it out on a lightly floured surface into a 1 cm thick disc, slightly larger than your 24 cm tart pan.
- Lightly flour the rolling pin and wrap the dough around it to transfer it into the tart pan. Press the edges gently to fit the dough into the pan.
- Pour the cooled rhubarb and raspberry filling into the pastry shell and spread it evenly.
Step 4: Baking the Crostata
- Preheat your oven to 180°C (350°F).
- Bake the crostata for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, allow it to cool completely before removing it from the tart pan.
Step 5: Preparing the Italian Meringue
- For the meringue, combine the water and sugar in a small saucepan. Heat over medium heat until the sugar dissolves and the syrup begins to bubble. Using a thermometer, monitor the temperature.
- Once the syrup reaches 110°C (230°F), remove it from the heat. Allow the syrup to cool slightly while you whip the egg whites.
- In a stand mixer, beat the egg whites until they form soft peaks. Once the syrup reaches 121°C (250°F), slowly pour it into the egg whites while continuing to beat at medium-low speed.
- Gradually increase the speed to medium-high and continue to beat until the meringue is thick, glossy, and at room temperature.
Step 6: Assembling and Decorating the Crostata
- Spoon the meringue onto the cooled crostata, spreading it gently with a spatula to cover the top evenly. For extra decoration, you can sprinkle the reserved rhubarb fibers on top of the meringue.
- Allow the meringue to set before serving.
Enjoy your Rhubarb and Raspberry Crostata as the perfect balance of tangy and sweet, with a buttery crust and a beautiful meringue finish. The lightness of the meringue paired with the rich fruit filling is sure to leave everyone coming back for seconds!
Tip: This crostata can be stored in the refrigerator for up to 2 days, making it a perfect make-ahead dessert.
