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4.7 from 10 votes
Fruit Crostata Recipe - Enjoy the flavors of the season like this Strawberry & Rhubarb Crostata Recipe!
Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe

Enjoy the best tastes of Santa Monica with local Huckleberry Bakery and Cafe's deliciously fresh and in-season Strawberry and Rhubarb Crostata recipe.

Course: Dessert
Cuisine: Italian
Author: Huckleberry Cafe and Bakery
  • Strawberry Rhubarb Crostata
  • Sliced Strawberries , 4 Baskets
  • Poached Rhubarb , 2 cups
  • Strawberry Jam , 1/4 cup
  • Cornstarch , 3 Tablespoons
  • Organic Sugar , 6 Tablespoons
  • Brown Sugar , 2/3 cups
  • Kosher Salt , 1 1/2 Tsp
  • Unsalted Butter , melted 2 oz
  • Egg Wash , for sealing
  • Sugar , for sealing

  • Flaky Pie Dough
  • All Purpose Flour , 2 Cups
  • Organic Sugar , 1/4 Cups
  • Kosher Salt , 3/4 teaspoons
  • Baking Powder , 3/4 teaspoons
  • Unsalted Butter , 8 oz
  • Ice Water , 1/4 Cups
  1. Flaky Pie Dough Method
  2. If using a food processor, pulse the flour, sugar, baking powder, and salt once to blend. Place the butter into the work bowl and pulse about three times until pea-sized. Pour the water over the flour mixture and pulse another three times until the dough is only just starting to come together.
  3. If mixing by hand, combine flour, baking powder, sugar, and salt in a very large bowl. Stir to blend. Toss the cold butter with the dries. Work the butter between your fingertips until the pieces are pea and lima bean-sized. Add the water. Lightly toss to distribute.
  4. After combining everything either with a food processor or by hand, your mixture should be shaggy, dry and clumpy. Dump it out onto a clean work surface in order to bring the dough together by hand. (Do not flour the counter, as you do not want to add any more flour to the dough).
  5. Begin by firmly pressing the entire surface of the dough with the heel of your palm. Toss and squeeze the dough to redistribute the wet and dry patches.
  6. Repeat, pressing thoroughly again with the heel of your palm and continue pressing, tossing and squeezing until it begins to hold together. But, be sure not to overwork the dough! It should stay together but you should still see pea-sized bits of butter running through.
  7. Press the dough into a disc, wrap tightly in plastic and refrigerate for at least 1 hour or freeze for up to 1 month.
  8. If frozen, thaw in the refrigerator overnight before using.
  9. If refrigerated for longer than 1 hour, allow dough to warm up at room temperature for a few minutes before shaping. It should feel cold to the touch, but malleable. Never allow the dough to become soft or warm. Chill as needed while working.
    Crostata Method

  10. Allow the flakey dough to soften at room temperature for about 10 minutes before rolling, depending on the temperature of your house. It should be cold but malleable.
  11. Roll the dough on a lightly floured surface to about 14 inches round, and about an even 1/8-inch thick. Transfer onto greased round of parchment and onto the base of a spring form pan.
  12. Toss all the filling components together and pile it into the center of the dough. Lightly brush the dough border with egg wash and fold over the filling.
  13. Place the ring onto the spring form and freeze for at least 20 minutes or up to 1 month wrapped tightly.
  14. Preheat your oven to 375 degrees.
  15. When ready to bake, brush the crust with egg wash, sprinkle with sugar and bake from semi-frozen until DEEP golden brown, about 45 minutes to one hour.
  16. When done, allow to set up before serving for at least 20 minutes. Dust with powdered sugar if you’re so moved.
  17. Best the day they’re made, but keeps up to 2 days, wrapped well at room temperature.

Watch the Recipe Video!