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Easy French Raspberry Rhubarb Crostata Tart

A rustic tart or French crostata is a free-form tart baked without a tart pan with the dough edged folded up around the filling. It is the simplest of all pastries to make.
Rustic Berry Tart

This one is filled with raspberries and rhubarb, giving it a delightful combination of sweet and tart flavors along with some great texture in the filling. This crust is made with whole wheat flour and all-purpose flour, giving it just the right amount of whole grain goodness to have an enhanced nutty grain flavor.

Easy French Raspberry Rhubarb Crostata Tart

1 cup Panhandle Milling White All-purpose Blend Flour

1 cup Panhandle Milling Whole Wheat Flour

1 tsp. Salt

½ cup shortening or coconut oil

¼ cup cold water

1 cup fresh or frozen rhubarb, thawed and diced

3 cups fresh raspberries, blackberries, or strawberries

½ cup sugar

3 Tbsp. Cornstarch


  • In a large bowl, combine flour and salt. Add oil and cut into the flour. Slowly add the water, tossing with a fork until the mixture forms a ball. Shape dough into a disk; wrap it in plastic. Refrigerate for at least 1 hour.
  • In another bowl, combine the rhubarb, berries, sugar, and cornstarch; let stand for 15 minutes. Unwrap the dough and place it on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into a 14-in. circle. Discard waxed paper.
  • Spoon the fruit mixture into the center of the dough to within 2 inches from the edges. Fold the edges of the dough over the fruit, leaving the center uncovered.
  • Bake at 400° for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Remove to a wire rack. Garnish with a drizzle of melted chocolate or powdered sugar.

 Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.