Joanne Changs Raspberry Rhubarb Free Form Crostata Recipes

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

Steps:

• CRUST Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled. FILLING Dissolve cornstarch in 3 tablespoons of water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes. Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Steps:

• For crust:
• Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• For filling:
• Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
• Preheat oven to 400°F Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Steps:

• 1. In the bowl of a stand-mixer fitted with a paddle attachment, add 1 cup of the flour, 2 teaspoons of sugar and the kosher salt. Combine on low-speed. Add 8 tablespoons of the butter slices and mix on medium-speed for about 30 seconds to incorporate the butter, making sure to leave pea/walnut-sized pieces of butter. Combine the egg yolk and heavy cream and add them to the mixer on medium-speed, drizzling them in. Increase the speed to high and mix for about 15 seconds. The dough will be very "shaggy" and large pieces of butter will be visible. 2. Transfer the dough to the work surface and "frisage" the dough, using the palm of your hand to press long strips of dough on the work surface to create long layers of fat. 3. Gather the dough into a ball, wrap tightly in plastic wrap and chill for at least an hour in the refrigerator before rolling out. 4. Meanwhile, make the filling: In a medium sauté pan, add the remaining butter, and ¼ cup sugar, rhubarb slices. Using a pairing knife, scrape the vanilla bean seeds into the mixture. Cook until softened, about 1 minute. Cool the mixture completely. 5. Toss the raspberries with 2 tablespoons of flour and then add 2 tablespoons sugar. Gently combine the cooled rhubarb mixture with the raspberries and reserve. 6. Roll out the dough: dust a work surface with flour and roll out a circle of dough with a 14-inch diameter. Transfer the dough to a sheet tray lined with parchment paper. 7. Place the filling in the center of the dough, leaving about a 2-3 inch border of dough. Fold each of the edges toward the center, forming a pentagon-shape, leaving about a 4-inch diameter opening that exposes some of the filling. 8. Brush the crostada with the egg wash and dust with turbinado sugar. 9. Bake in a 375 degree (or 350 degree convection) oven for 40-45 minutes until the crust is golden brown.