Strawberry Rhubarb Crostata

Is it gross to talk about feet on a food blog? Yes? Well then, welcome to my gross food blog. Now, let me tell you about my feet.

Although I’m rather tall, I like to wear high heels. My feet wish I didn’t, but I do. In an attempt to rebel, my left foot has decided it will no longer behave itself inside of any sort of high heeled shoe. The second toe on my left foot has gone numb – completely numb – and has stayed that way for about a week now. When I was visiting my parents last weekend, my mom kindly informed me that I have some sort of nerve problem and will likely need surgery to fix it …

Mom, my toe has been numb for about three days now.

What toe, Fiona?

This toe.

You have some sort of nerve problem and will likely need surgery to fix it.

Perfect! That’s just perfect.

Perfect? That reminds me …


And then she baked this perfect, buttery, fruity dessert and all was right with the world again. Allow me to introduce you to one of my favorite desserts: strawberry rhubarb crostata with minted cream.

Family photo: (from left to right) Rhubarb, Salt, Butter, Iced Water, Strawberries, Flour, Sugar.

First, combine baker’s sugar and salt in a food processor, add butter and pulse 15 times. If you lose count, throw everything out and start again. Just kidding. Then, run the machine and add iced water until the dough comes together in a big, buttery ball.

My toe is numb.

Then, pat the dough into a 5-inch disk, wrap in foil and stick it in the fridge to chill for 1 hour. If you lose track of time, throw it out and start over. Just kidding.

While the dough is chilling, slice the strawberries and rhubarb into 1/4 inch slices. Eat a few. You deserve it.

Once the dough has chilled, roll it into a 12-inch disc on a piece of lightly-floured parchment paper and sprinkle sugar all over the top.

Cover the dough with rhubarb, leaving a 1 1/2 inch edge around the outside and sprinkle the rhubarb with more baker’s sugar. Then, cover the rhubarb with strawberries and cover the strawberries with the rest of the baker’s sugar.

Fold the edges of the dough over and sprinkle golden brown sugar evenly over the entire tart.

Bake for 20-25 minutes and serve warm.

Eat a slice. Repeat as necessary.

Ingredients

  • 1 c. all purpose flour
  • 1/4 c. baker’s sugar
  • 4 oz. cold, unsalted butter cut into 1/2 in. cubes
  • 1/4 tsp. Kosher salt
  • 2-3 tbsp. iced water
  • 2 ribs of rhubarb cut into 1/4 in. slices
  • 1/2 pint strawberries cut into 1/4 in. slices
  • 2 tbsp. golden brown sugar

Instructions

  1. Mix flour, 2 tbsp. bakers sugar and salt in a food processor.
  2. Add butter and pulse 15 times.
  3. Run the machine and add 2-3 tbsp. water until it comes together in a ball.
  4. Pat the dough into a 5 inch disk, wrap in foil and chill for 1 hour. And chill the dough too.
  5. Heat oven to 425 degrees
  6. On a lightly floured sheet of parchment, roll the dough into a 12 inch circle.
  7. Slide the parchment and dough onto a baking sheet and sprinkle with 1 tsp. of bakers sugar.
  8. Cover with rhubarb, leaving a 1 1/2 inch edge around the outside.
  9. Sprinkle rhubarb with 1 tbsp. of baker’s sugar.
  10. Cover rhubarb with strawberries and cover strawberries with the rest of the baker’s sugar.
  11. Fold edges in and sprinkle golden brown sugar evenly over entire tart.
  12. Bake for 20-25 minutes and serve warm.

It’s even more delicious with minted cream! And because it’s only 10:30 and I refuse to go to bed before midnight even though I wake up late for work every morning without fail, I’ll include the recipe. Here it is …

Ingredients (Minted Cream)

  • 1 c. heavy whipping cream
  • 1/2 c. mint leaves
  • 2 egg yolks
  • 2 tbsp. baker’s sugar
  • 1/4 tsp. vanilla extract

Instructions (Minted Cream)

  1. Combine cream and mint in a pan and bring to a boil over high heat
  2. Set aside for 45 minutes to let the mint and cream … well, you know.
  3. Strain cream and mint leaves, throw away mint leaves and warm the cream.
  4. Whisk together egg yolks and sugar in a bowl.
  5. Whisk in warm cream.
  6. Put cream in clean pan and cook for 6-8 minutes until the cream reaches 160 degrees (use a sugar thermometer).
  7. DO NOT BOIL. Sorry to shout, but that part is important.
  8. Strain cream again and set it over ice to cool.
  9. Stir in vanilla and refrigerate.

Minted cream is absolutely incredible with anything chocolatey. But because it’s now after 11 and I still have to finish an episode of Law and Order before going to bed, the chocolate recipes will have to wait until next time.

Thank you and goodnight!

Fiona

P.S. Does anyone know of any cute flats?

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s