Monday, June 27, 2011
I wanted to make the raspberry and rhubarb crostata from Bon Appétit, but I couldn't get to my rhubarb soon enough and it started to go bad. I also didn't really read the full directions for the crostata, so had to make it over two nights in order to let the dough for the crust chill. (Don't be like me and make sure you read the directions!) Since I had to finish making the crostata on a different night, I was able to scoop up a few apricots at the grocery store to substitute for the rhubarb. The apricots added a tartness to balance the sweetness of the raspberries. This dessert is a yummy, light, summery treat. It was even better since we had great friends to share the it with, as we were visiting Kingston for N's Reunion weekend.
Raspberry Apricot Galette
Adapted from Bon Appétit
1-1/2 cup whole wheat flour
1-1/2 Tbsp. sugar
1/2 tsp. kosher salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tbsp. milk
1 tbsp. graham cracker crumbs (reserve)
1-1/2 containers raspberries (approximately 9 oz.)
1 tablespoon raspberry jam
1/4 cup sugar
2 tablespoons lemon juice
1/4 cup cornstarch
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine apricots, raspberries, jam, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in lemon juice and bring to a boil. Stir in cornstarch, then transfer to a bowl. Chill until cool, about 30 minutes (I didn't chill mine all the way and it was fine).
Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round. Sprinkle the graham cracker crumbs over the middle of the crust. The crumbs will help keep the crust from getting too soggy under the filling. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 30 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.