Here is a highly versatile dessert. Once you make the pastry dough (a French pate brisee), the dough may be filled with almost any fruit, such as peaches, pears, or apples. Use the dough for savory dishes by changing the sugar to ½ teaspoon of salt.
Ingredients
- 1¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ cup (1 stick) of unsalted butter, chilled, and cut into small pieces
- 4 to 5 tablespoons of ice water (I put a few ice cubes in a glass to chill the water)
- 1¼ cup fresh rhubarb (about four stalks) cut into ½-inch pieces (reserve ¼ cup)
- 1¼ cup fresh strawberries, sliced (reserve ¼ cup)
- 1 tablespoon cornstarch, plus 1 teaspoon (see after the dough is rolled out)
- ¼ cup water
- ½ cup sugar, adjust to taste (I used turbinado)
- 4 tablespoons apricot jam heated with two tablespoons butter for brushing on the dough when it starts to brown
- Mascarpone cheese, to serve
Preparation
In the food processor bowl, combine the flour and sugar and pulse for a few seconds to combine.
Add the butter and pulse until well combined.
Add the water a tablespoon at a time and pulse. The mixture will come together slightly, not entirely. Be careful not to add too much water, or the dough will be tough. It will be crumbly.
Dump the dough onto a floured surface. With your hands, form the crumbled dough into a round disk. Do not overwork it.
Wrap the disk in plastic wrap and refrigerate for at least an hour or until ready to use.
Add the rhubarb, strawberries, cornstarch, sugar, and ⅓ cup of water to a saucepan, and stir to combine. Cook over medium heat until most of it breaks down; stir until the mixture thickens. It should be slightly undercooked. Allow mixture to cool before using.
Preheat the oven to 425 degrees, reduce it to 400 after 20 minutes.
Unwrap the dough and place it on a large piece of parchment paper lightly dusted with flour. Roll the dough into a circle about 12 inches around and about ⅛ inch thick.
Rub the teaspoon of cornstarch in the center where the filling will go. It will help keep the dough from being soggy.
Spoon 2 cups of the strawberry rhubarb filling into the center of the dough and gently fold the dough edges up over and around the filling.
Pull the parchment paper with crostata onto a baking sheet and bake until the dough is fully cooked and lightly brown. Brush the crust with the jam and cook for another 15 minutes. Cool completely, about 3 hours. Serve with a dollop of mascarpone cheese.
