Apples and rhubarb are the perfect pairing for this easy rustic apple rhubarb crostata recipe!
Do you enjoy apple rhubarb recipes? Sweet apples combined with tart rhubarb are the perfect match! I've paired them in this simple, free form pie known as a crostata or galette for one of the easiest desserts you can make!
Why are crostatas so easy to make?
If, like me, you're not a pro at transforming pie pastry into the perfect looking pie, making crostatas is for you! Here's why:
- The dough can be easily made in seconds in your food processor.
- Crostata dough is forgiving, you do not need to roll it out into a perfect shaped circle.
- Just dump the filling in the center and fold the edges of the dough over. This is a rustic tart so no fancy crimping required!
Ingredient list:
For the pastry dough:
- All-purpose flour
- Sugar
- Salt
- Unsalted butter
- Ice water
For the filling:
- Rhubarb
- Apples: I used McIntosh
- Sugar
- Orange zest
- Cinnamon
- All-purpose flour
- Salt
- Cinnamon
- Unsalted butter
The following are step by step instructions to guide you through this recipe. Please scroll to the end of this post for the detailed, printable recipe card.
Step by Step Instructions
Prepare the dough:
- Place flour, sugar and salt in the bowl and mix. Add cold, cubed butter and pulse until the butter breaks down to the size of peas. With the motor running, add ice cold water through the tube feed and mix until a ball of dough forms and wraps itself around the blade.
- Turn out the dough onto your counter, shape into a flat disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Meanwhile, prepare the filling.
Prepare the filling:
-
Peel, core and slice the apples into chunks. Chop the rhubarb into 1 inch pieces. Combine the apples and rhubarb in a bowl and add sugar, orange rind, cinnamon and toss.
-
In a separate bowl combine the flour, sugar, salt and cinnamon. Add the butter and work with your fingers until the mixture is crumbly.
To assemble:
- Preheat oven to 350°F. Remove the pastry from the refrigerator and roll out on a floured surface into an 11 inch circle. Place on a baking sheet covered with parchment paper.
- Place the apple rhubarb mixture on the pastry, leaving a 1 ½ border. Fold the border over the mixture, gently pleating it into a circular shape. Sprinkle the flour mixture evenly over the topping.
-
Bake for 30 minutes until the crust is golden and the apples and rhubarb are tender. Transfer to a wire rack to cool.
Tips and Suggestions:
- For the perfect dough, make sure your butter is cold and you are using ice-cold water (water with ice cubes in it).
- If you prefer a sweeter filling, increase the amount of sugar to ⅔ cup.
- Some of the juices from the fruit may leak while baking, this is normal. Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
- Use a spatula to carefully slide the crostata onto a serving plate.
- Enjoy warm along with a scoop of ice cream or at room temperature.
If you tried out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later!
Check out more crostata recipes!
- Rhubarb Strawberry Crostata
- Fig Jam, Ricotta and Pistachio Crostata
- Savory Butternut Squash, Leek and Goat Cheese Crostata
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
Servings: 6 -8 servings
Calories: 450kcal
Ingredients
For the pastry:
- 1 cup all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¼ pound unsalted butter. 1 stick
- 2 tablespoons ice water
For the filling:
- 6 rhubarb stalks
- 4 McIntosh apples
- ½ cup sugar
- ½ teaspoon grated orange zest
- ½ teaspoon cinnamon
- ¼ cup all purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons cold butter
Instructions
For the tart:
- In a food processor fitted with a steel blade, add the flour, sugar, salt and butter into the bowl. Pulse until the butter has broken down and is the size of peas.
- With the motor running, add the ice water through the feed tube. Pulse until the mixture resembles a crumbly dough. If the dough is too crumbly add a bit more water.
- Turn out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for about half an hour.
For the filing:
- Peel, core and slice the apples into chunks. Chop the rhubarb into 1 inch pieces. Combine the apples and rhubarb in a bowl and add sugar, orange rind, cinnamon and toss.
- In a separate bowl combine the flour, sugar, salt and cinnamon. Add the butter and work with your fingers until the mixture is crumbly.
To assemble the crostata:
- Preheat oven to 350°F. Remove the pastry from the refrigerator and roll out on a floured surface into an 11 inch circle. Place on a baking sheet covered with parchment paper.
- Place the apple rhubarb mixture on the pastry, leaving a 1 ½ border. Fold the border over the mixture, gently pleating it into a circular shape. Sprinkle the flour mixture evenly over the topping.
- Bake for 30 minutes until the crust is golden and the apples and rhubarb are tender. Transfer to a wire rack to cool.
Notes
Tips and suggestions:
- For the perfect dough, make sure your butter is cold and you are using ice-cold water (water with ice cubes in it).
- If you prefer a sweeter filling, increase the amount of sugar to ⅔ cup.
- Some of the juices from the fruit may leak while baking, this is normal. Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
- Use a spatula to carefully slide the crostata onto a serving plate.
- Enjoy warm along with a scoop of ice cream or at room temperature.
Nutrition
Calories: 450kcal | Carbohydrates: 68g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 230mg | Potassium: 312mg | Fiber: 5g | Sugar: 42g | Vitamin A: 708IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 2mg
Nadia Fazio
I started making this crostata as a way to use up all that rhubarb in our garden and it's still a favorite. I love how forgiving crostatas are as I'm not an expert at crimping pies!