Rhubarb & Raspberry Crostata
I adore pastry. Trouble is, it’s a bit of a love/hate relationship. I love to eat it and hate to make it.
No wait, that’s not entirely true, I do enjoy making it, but I seem to lack the magic touch required to produce a really great result and am frequently disappointed with my efforts.
Sometimes I have the energy for imperfection but other times I defer to the experts and buy some.
This crostata was made with Careme’s fabulous Vanilla Bean Shortcrust Pastry.
Oh how we love this fruitilicious tart at out place!
It started life as a recipe from an Italian issue of Gourmet Traveller (May 2010) but with a few tweaks, I think these days I can call it mine.
RHUBARB & RASPBERRY CROSTATA
350g Rhubarb chopped
200g Raspberries (frozen ones are fine for this recipe)
200g Castor sugar
Rind and juice of 1 Mandarin (or orange, depending on the season)
Juice of half a lemon
1-2 teaspoons of finely grated fresh ginger
Careme Vanilla Bean Pastry (or a batch of your favourite sweet shortcrust pastry)
1 egg, lightly beaten
Demerara Sugar for sprinkling
Combine rhubarb, sugar, rind, juices and ginger in a saucepan. Stir over a medium heat until the sugar dissolves, then bring to the boil and stir occasionally until the mixture thickens into a jam-like consistency (10-15 minutes). Add the raspberries and set aside to cool.
Preheat your oven to 180 degrees C. Roll out two-thirds of the pastry to about 3mm thick and line a rectangular tart tin. I like to leave a little over the edges in case of shrinkage and trim it later. Line the pastry with baking paper and fill with rice/beans/weights to blind bake. Bake for 15 minutes, remove the rice/beans/weights and brush with lightly beaten egg. Cook for another 5 minutes.
This is the time I usually trim the edges of my pastry.
Spoon in the fruit mixture. Roll out the remaining dough and cut into decorative strips (play-dough tools are great for this!). Arrange them in a lattice pattern over the tart. Brush pastry with beaten egg and sprinkle with demerara sugar.
Bake until golden (about 40 minutes).
Cool in the tin before serving.
Serve with a dollop of mascarpone or cream.