Ina Garten Raspberry Rhubarb Crostata

Ina Garten raspberry rhubarb crostata is a flaky rustic pie with tart rhubarb, fresh raspberries and orange zest that comes together in 2 hours 30 minutes. Save this easy summer dessert for spring brunch, a dinner with friends or Easter, because it bakes free-form on one simple sheet pan.

Cool the filling in the fridge for the full 30 minutes before it goes on the dough. Skip that and the warm fruit melts the butter in the pastry, so the crust turns soft instead of flaky.

Ina Garten first met the crostata through her friends Johanne Killeen and George Germon of Al Forno in Providence. They showed her this rustic pie baked right on a sheet pan, and the dough makes enough for two crostatas (from Cooking for Jeffrey, 2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Raspberry Rhubarb Crostata

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

430

kcal

Tart rhubarb and raspberries simmer with orange juice into a thick jammy filling, then bake inside a buttery, pleated crust. The edges turn deep golden and crunchy with turbinado sugar, while the center stays soft and bright.

Ingredients

• FOR THE PASTRY (MAKES 2):
  

• 2 cups all-purpose flour
  

• 1/4 cup granulated sugar
  

• 1/2 teaspoon kosher salt
  

• 1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
  

• 1/4 cup ice water
  

• FOR THE FILLING (MAKES 1):
  

• 1/4 cup cornstarch
  

• 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
  

• 6 ounces fresh raspberries
  

• 2/3 cup granulated sugar
  

• 1 teaspoon grated orange zest
  

• 1/4 cup freshly squeezed orange juice
  

• 1 extra-large egg beaten with 1 tablespoon water, for egg wash
  

• Turbinado or demerara sugar, such as Sugar in the Raw
  

Directions

• Mix the pastry: Pulse 2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon kosher salt in a food processor. Then toss in 2 sticks of very cold diced butter and pulse 12 to 15 times, until the pieces are the size of peas.
• Add the ice water: With the motor running, pour in 1/4 cup ice water all at once through the feed tube. Keep pulsing just until the dough comes together, so the butter stays cold.
• Chill the dough: Turn the dough onto a well-floured board, cut it in half and shape two disks. Wrap them and refrigerate for at least an hour, then freeze the second disk if you're not using it.
• Make the cornstarch slurry: Place 3 tablespoons of water in a small bowl and whisk in 1/4 cup cornstarch. Set it aside until the fruit is ready.
• Cook the filling: Combine 4 cups sliced rhubarb, 6 ounces raspberries, 2/3 cup granulated sugar, 1 teaspoon orange zest and 1/4 cup orange juice in a heavy saucepan. Cook over medium heat for 5 to 6 minutes, until some of the juices are released.
• Thicken and cool: Stir in the cornstarch mixture and bring it to a boil, then lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Roll out the pastry: Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Roll one pastry disk into an 11- to 12-inch circle on a lightly floured surface and move it to the pan.
• Fill and fold: Pile the cooled fruit onto the pastry, leaving a 1 1/2-inch border all around. Then fold the border up over the filling, pleating it where needed and pressing lightly.
• Bake the crostata: Brush the pastry with the egg beaten with 1 tablespoon water, then sprinkle only the pastry with turbinado sugar. Bake for 30 to 35 minutes, until the crust is browned and the filling is thickened.
• Cool and serve: Let the crostata cool for 30 minutes on the pan. Then slice and serve it warm or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the dough ahead of time?

Yes, the wrapped disks keep well in the fridge, and the recipe makes two of them. If the dough chills longer than an hour, leave it out for 15 minutes before rolling so it doesn't crack.

What do I do with the extra pastry dough?

The recipe makes enough dough for two crostatas. Wrap the second disk well and freeze it, then thaw it in the fridge when you want another crostata, or double the filling and bake two at once.

Can I use frozen rhubarb or raspberries?

Fresh fruit is what the recipe is written for, so I'd stick with it when you can. Frozen fruit releases more water, which makes the filling looser and the crust softer.

How should I cut the rhubarb?

Cut the stalks crosswise into 1/2-inch-thick slices so the pieces cook evenly and soften at the same pace. Slices that size also hold their shape in the filling instead of turning to mush.

Why did my crostata crust turn out soft?

The most common cause is putting warm filling on the dough, because the heat melts the butter before it reaches the oven. Chill the filling for the full 30 minutes and keep the butter cold, so the crust bakes up flaky and golden.