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Rhubarb Raspberry crostata: a combination of recipes

Rhubarb Raspberry Crostata

Apologies for the crappy photo. Normally I get my husband to snap the shots, but I was in a hurry. It looked much better IRL 🙂

I tend to record any Ina Garten shows that come up on the Food Network and occasionally Martha Stewart on PBS. It’s a habit. I love their recipes, but sometimes I like to change things up even as I try them out.

For this Crostata, I used a combination of two recipes: Ina’s Rhubarb Raspberry compote and Martha’s pate sucree recipe for the dough base. I have my reasons:

Storytime!

The day before Mother’s day I’d made a batch of pate sucree originally for a tart that I was going to bring to my mother. The day of, however, I was very upset about my cat being sick and didn’t get to make it home (cat is doing much better now after 3 weeks of nonstop antibiotics). So, I ended up freezing the dough. When it came time to make the crostata, I thought, let’s test drive the pate sucree for this.

Here it is about a month later sitting the freezer and the dough was still amazing. Martha knows her stuff. It’s not dense like a shortbread crust, and has a little more sweetness.

In contrast, what I liked about Ina’s compote was that it wasn’t overly sweet, and the rhubarb and raspberry flavors really stood out, helped along with the orange zest and juice. It would make a great base for a pie or crumble also.

So there you have it, a crostata made from two recipes. I invited my family over to taste test, and they loved it. My mother took some home for their morning coffee. Too funny.

 

 

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