Strawberry week continues at our house. 🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓
Today the kids made strawberry and rhubarb crostatas. We decided to do crostatas instead of pies because they are easier and more fun for the kids to make. It’s a super quick recipe and it is very forgiving. Can I hear an amen for forgiving??? Such a letdown for everyone involved when you get your kids pumped up for a cooking project that doesn’t turn out.
Pemberley is usually the little chef in the house, but this time Hayden got super into it and he did an amazing job. I’m so proud of him.
I hope you and your family enjoy this recipe. Little hint . . . the powdered sugar is so key. It takes it from an 8 to a 10 in the beauty department.
For the crust (makes 2):
For the filling (makes 2):
To make the crust:
Put 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 then 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.
In a large bowl combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Stir in the cornstarch.
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Roll or pat the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to a baking sheet lined with parchment paper. 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. Place in oven and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes. Dust with powdered sugar and serve warm or at room temperature.