Berry Rhubarb Crostata with Vanilla Bean Whipped Cream
Easier than pie, this Berry Rhubarb Crostata is super easy to make! Summer's best dessert.
Course: Baking, Dessert
Cuisine: American, French, Italian
For the crust:
2cupsall-purpose flourplus additional for rolling
2½sticks unsalted buttercut into cubes
For the filling:
1cupfresh strawberrieshulled and quartered
1tablespoonfresh lemon zest
For the whipped cream:
1cupheavy whipping creamchilled
1teaspoonvanilla bean paste or pure vanilla extract
In the bowl of a food processor, add the flour, salt, butter and sugar. Process the ingredients until the dough forms a ball. Transfer the dough to a clean surface and form into a disk. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside. Remove the dough from the plastic wrap and roll into a circle approximately ¼ inch thick. Transfer to the dough to the baking sheet and set aside.
Using a hand mixer, mix the cream, sugar and vanilla on low speed until the ingredients are combined. Turn the mixer to high and whip the cream until soft peaks form.
In a large bowl, combine the berries and rhubarb. Add the sugar, flour and zest to the fruit and toss to combine thoroughly. Pour the berry mixture into the center of the dough and fold the sides up over the berries to cover, crimping gently so the dough adheres.
Bake the crostata for 20-25 minutes or until the dough is golden brown and crisp. Allow the crostata to cool to room temperature before serving.
Cut the crostata into 6 slices and top each slice with whipped cream. Serve immediately.