Easy French Raspberry Rhubarb Crostata 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

Directions:

• 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.