Rhubarb Apple Crosata

Serves: Six | Prep: 1 hr, 25 min | Cook: 30 min

Ingredients:

Rhubarb Apple Crostata:
Dough:
1 1/2 cups all-purpose flour
2 Tbsp sugar
1/2 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Filling:
1 lb, about 5 stalks rhubarb, chopped
1/2 lb, about 2 apples, peeled and thinly sliced
2 Tbsp sugar
1/4 cup plus 2 Tbsp flour
2 Tbsp raspberry jam
1/2 cup oats
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter, room temperature
1/4 cup pecans, roughly chopped

Directions:
In a food processor, combine the flour, sugar, and salt, pulsing a few times to mix. Add the butter and pulse until the mixture resembles coarse crumbs. With the motor running, slowly pour in the cold water through the feed tube and process just until the dough begins to come together. Turn the dough onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.

Preheat the oven to 375°F / 190°C. Line a baking tray with baking paper.

Once dough is chilled, roll dough out on a floured surface into a 12-inch circle and transfer it to the prepared tray. Spread the raspberry jam over the dough, leaving a 1-inch border around the edges.

In a bowl, combine the rhubarb, apples, sugar, and 2 Tablespoons flour. Spoon the mixture evenly over the jam. Sprinkle the pecans on top.

In another bowl, mix the oats, brown sugar, remaining 1/4 cup flour, cinnamon, nutmeg, and softened butter until a coarse crumble forms, then scatter it over the fruit filling. Gently fold the edges of the dough over the filling, pleating as you go, and pinch any cracks to seal. Bake for 30–35 minutes, or until the fruit is tender and the crumble topping is golden brown.

Let cool slightly before slicing and serving.

Serve with Vanilla Custard, Three Ingredient Vanilla Ice Cream, and Vanilla Bean Whipped Cream.

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Plum Marzipan Crostata
Blueberry Peach Crostata
Rhubarb Strawberry Crumble
Rhubarb Butter
Cast Iron Apple Crumble
Apple Tart