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Apple Rhubarb Crostata
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Apple Rhubarb Crostata

Sweet apples and tart rhubarb are perfectly paired in this rustic and easy apple rhubarb crostata recipe!
Course Dessert
Cuisine Italian
Keyword crostata, apples rhubarb tart, dessert, rhubarb recipes, apple recipes
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 -8 servings
Calories 450kcal
Author Nadia Fazio

Ingredients

For the pastry:

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 pound unsalted butter. 1 stick
  • 2 tablespoons ice water

For the filling:

  • 6  rhubarb stalks
  • 4  McIntosh apples
  • 1/2 cup sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon cinnamon
  • 1/4 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold butter
US Customary - Metric

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 1/2 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 2/3 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.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

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