Crostatas are basically free-form tarts. They can be adapted to lots of seasonal fruit, such as apples in the fall, peaches in summer, and this Raspberry Rhubarb Crostata in the Spring. Everyone’s had strawberry rhubarb pie, but I love the combination of tart rhubarb with sweet raspberries, and just a hint of orange. The dough makes enough for 2 crostatas, so you can serve one tonight and be ready when you need another one for Sunday lunch, or freeze it for another time! How easy is that??
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