I’m still very much a dessert newbie. But, I saw this recipe, made with fresh strawberries and rhubarb, both in season, so it had to happen.
I stole this recipe from Hungry Cravings blog, and it was AWESOME. This blog rocks.
This definitely was not the easiest and had a rich, buttery crust that was delicious, but not healthy. But, my-oh-my was it good! Perfect summer dessert and very seasonal. The hardest part was shredding the frozen butter and pleating the pastry. Any advice for shredding frozen butter in the future?
Strawberry Rhubarb Crostatas
2 cups all-purpose flour, plus more for dusting
¾ cup plus 2 tablespoons sugar
½ teaspoon kosher salt
12 tablespoons (1 ½ sticks) cold unsalted butter, shredded
¼ cup plus 2 tablespoons, or more, cold water
1 ¾ pounds strawberries, halved
¾ pound rhubarb, sliced
¼ cup cornstarch
1 tablespoon heavy cream
2 tablespoons Turbinado sugar
Combine the flour, 2 tablespoons of the sugar, and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, add up to 1 more tablespoon of water and pulse 2 more times. Transfer the dough to a work surface, bring together into a ball, and cut into eighths. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about 20 minutes.
Preheat the oven to 425ºF. On a lightly floured surface, roll out each disc of dough to a 7-inch wide, 1/8-inch thick circle. As you work, transfer the circles to parchment-lined baking trays. Refrigerate for about 10 minutes.
Toss together the strawberries, rhubarb, remaining ¾ cup of sugar, and cornstarch in a large bowl. Divide the strawberry mixture among the dough circles, mounding it in the center of each one. Fold the edge of the dough over the fruit, pleating it as you go. Refrigerate for another 10 minutes.
Lightly brush the crostata crusts with the cream and sprinkle the crostatas with the Turbinado sugar. Bake for 23 to 25 minutes, or until golden brown.
Makes 8 individual crostatas. Work quickly and with a light touch to prevent the butter in the pastry from melting. Quarter the strawberries if they are large. Strawberries that aren’t perfectly ripe will require additional sugar, so add more to taste. Serve warm or at room temperature. You’ll need about 2 pints of strawberries for this recipe.