Rustic Tarts a/k/a Crostatas
Lately I’ve been on a rustic tart kick. I started in on it when I was asked if I might be able to do a 20-minute pie session for 80 people. Make a pie in 20 minutes? Are you kidding me? Well, that was my first thought. Then I got to thinking more about it. As this would be more of an experiential thing, crostatas popped into my head. They might just fit the bill. So I got to practicing and timing myself. With already made dough and filling, it works and they are ready to pop into a wood-fired oven.
Then I thought…how much fun would this be at a birthday party, a reunion, or a graduation party. With some prep on your part before hand, you can easily make this happen, too. Here’s how.
Rustic Fruit Tarts (a/k/a Crostatas)
- Make dough. (I was able to get 4 crostatas out of one disk of Art of the Pie dough.) Cut one dough disk into 4 pieces and wrap each piece in plastic wrap. Once wrapped you can shape the little piece of dough into a mini chubby disk if you like or leave it as a wedge. It’s up to you. 🙂 Chill dough.
- Pre-make some fillings. Directions follow.
- Roll out a piece of dough to about a 7″ diameter and place on a piece of parchment. (You might want to have the parchment already on a baking sheet.)
- Fill with 1/4 to 1/3 cup of filling and fold up and pleat the edges.
- Repeat with as many crostatas as will fit on the parchment covered baking sheet. I can get about 6 on my quarter size sheet pans.
- Brush with egg white wash and sprinkle with sugar.
- Bake at 425F for 30 minutes.
- Remove from oven and lift the parchment paper with crostatas from the pan and onto a surface to cool. Use a spatula to loosen and lift them from the parchment paper.
- Cool (in oh so many ways!) 😉
This recipe makes enough for about 6-7 crostatas. If you have a crowd, you’ll want to make a few batches and have them chilled and ready for the main event.
- Put 3 tablespoons water in a small bowl and with a whisk or fork briskly whisk in 1/4 cup cornstarch. Set aside.
- Put 4 cups of fruit in a heavy saucepan. I used 3 cups rhubarb cut in 1/2 inch pieces, and 1 cup berries.
- To the fruit add 3/4 cup sugar, a pinch of salt, a squeeze lemon, a grating of nutmeg, a splash of orange or other fruit liqueur. Be creative here and use whatever seasonings you like.
- Turn on burner to medium and cook for about 6 minutes, stirring occasionally.
- Add the cornstarch mixture, bring to a boil and cook for 2 minutes more while stirring.
- Remove from heat. Turn the filling into a bowl and let cool completely. It takes atleast 40 minutes to chill in my fridge.