Strawberry Rhubarb Crostada
We are mere days away from the official start to strawberry season and I can virtually taste the juicy bounty that awaits. First on my list of strawberry-inspired tasks? Caitlin Vartanian 's crostad...
We are mere days away from the official start to strawberry season and I can virtually taste the juicy bounty that awaits. First on my list of strawberry-inspired tasks? Caitlin Vartanian's crostada. It's surprisingly simple to whip together, can be enjoyed any ol' time of day (dessert? brunch? bring it!), and is an incredibly elegant dish, most guaranteed to please a crowd!
Strawberry Rhubarb Crostada with Mint Creme Anglaise
|FOR THE CROSTADA||Prepare your favorite pie dough|
|2 tbs +1 tsp Sugar||2 medium ribs of fresh rhubarb, cut on the diagonal ¼ inch thick|
|½ pint strawberries, sliced lengthwise, ¼ inch thick||Confectioner’s sugar, for dusting|
|FOR THE MINT CREME ANGLAISE||1 cup heavy cream|
|½ cup fresh mint leaves||2 eggs yolks|
|2 Tbs sugar||½ tsp pure vanilla extract|
FOR THE CROSTADA
Preheat the oven to 425° F, with your prepared, chilled pie dough on a lightly floured work surface, roll out the dough into a 12” round. Carefully transfer it to a heavy flat baking sheet and sprinkle with 1 tablespoon of sugar.
Cover the dough with an even layer of rhubarb, leaving a 1 ½ inch border all around. Sprinkle with 1 tablespoon of sugar. Arrange the strawberries over the rhubarb in concentric circles, with the berries pointing towards the center. Sprinkle with the remaining 1 teaspoon sugar.
Fold the edge of the dough inward to form a 2” rim, letting the dough drape gently over the fruit. Lightly press the rim of the dough to the baking sheet, be careful not to smash the fruit. Gently pinch together any pleats that formed when the dough was folded over.
Bake the tart for 20-25 minutes or until the crust is golden brown and the fruit juices are beginning to run. Let cool for 10 minutes and dust with powdered sugar.
FOR THE MINT CREME ANGLAISE
In a heavy bottom saucepan, combine the cream and mint and bring just to a boil over high heat. Remove from the heat and let steep for 45 minutes. Strain the cream and return to the saucepan; reheat until warmed through.
In a medium bowl whisk the egg yolks with the sugar until blended. Gradually whisk in the hot cream (temper). Pour the mixture into a clean saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until it becomes slightly thickened and just coats the back of the spoon, 6-8 minutes.
Immediately strain the custard into a metal bowl and set in a larger bowl of ice water to cool, stirring occasionally. Stir in the vanilla. Cover and refrigerate until chilled or for up to 1 day.