I tried a new recipe in a food magazine called Cuisine Lite ~ Fresh & fabulous, a publication of August Home Publishing. I was flipping through the pages and found a dessert called Strawberry-Rhubarb Crostata. It looked so delicious, I knew I wanted to try it.
It is described as an Italian-style fruit tart, easy and fuss-free, in which any seasonal fruit could be substituted. The crust, they said, with a texture like a cross between short-bread and cake, is an Italian short pastry called pasta frolla. It has more sugar than pie dough, so there is no worry about over-kneading it.
Since I have never even eaten rhubarb, I decided to use strawberries, pineapple and walnuts as well. We also topped it with whipped cream for serving, and it was very good! I can not wait to try it again, using peaches, plums, and perhaps even Rhubarb!
It is described as an Italian-style fruit tart, easy and fuss-free, in which any seasonal fruit could be substituted. The crust, they said, with a texture like a cross between short-bread and cake, is an Italian short pastry called pasta frolla. It has more sugar than pie dough, so there is no worry about over-kneading it.
Since I have never even eaten rhubarb, I decided to use strawberries, pineapple and walnuts as well. We also topped it with whipped cream for serving, and it was very good! I can not wait to try it again, using peaches, plums, and perhaps even Rhubarb!
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| The crust is brushed with egg-white/water before baking |
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| When it cools, sprinkle some powdered sugar on the crust! |
