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FEATURE RECIPE
Rhubarb and raspberry crostata
This version of crostata di marmelleta, a sweet shortcrust pastry case filled with jam, features a homemade rhubarb compote that’s been spiked with orange, lemon and ginger to give it a less cloying texture. Serve with mascarpone or thick cream.
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Serves
10
Cooking Time
Prep time 30 mins, cook 1 hr (plus resting, cooling)
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500 gm
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rhubarb (about 1 bunch), coarsely chopped
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250 gm
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raw caster sugar
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Thinly
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peeled rind and juice of 1 orange and ½ lemon
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2 tsp
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finely grated ginger
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Scraped
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seeds of 1 vanilla bean
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100 gm
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frozen raspberries, defrosted
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For brushing:
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eggwash
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2 tbsp
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demerara sugar, for dusting
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| Pasta frolla |
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220 gm
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plain flour
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100 gm
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cold butter, coarsely chopped
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60 gm
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pure icing sugar, sieved
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Scraped
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seeds of 1 vanilla bean
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1
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egg plus 1 egg yolk, lightly beaten
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1
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For pasta frolla, process flour, butter, icing sugar, vanilla seeds and a pinch of salt in a food processor until fine crumbs form. Add egg mixture, process until mixture just comes together, turn onto a lightly floured surface, knead lightly until smooth. Wrap in plastic wrap, refrigerate to rest (1-2 hours).
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2
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Meanwhile, place rhubarb in a colander, rinse under cold running water, then combine in a large saucepan with caster sugar, rinds, juices, ginger and vanilla seeds. Stir over medium-high heat until sugar dissolves, then bring to the boil and stir occasionally until very thick and jammy (10-15 minutes), add raspberries and set aside to cool completely.
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3
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Preheat oven to 180C. Roll out two-thirds of the pasta frolla on a lightly floured surface into a 3mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and spoon in cooled rhubarb mixture. Roll out remaining pasta frolla on a lightly floured surface to 3mm thick, then cut into 15mm-wide strips. Arrange strips in a lattice over jam, press pastry edges to seal and trim excess. Brush pastry with eggwash, dust with demerara sugar and bake until pastry is crisp and golden (40-45 minutes). Cool in tin before serving. Crostata is best eaten on day of making.
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This recipe is from the May 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Munoz and Emma Knowles
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