Rustic Tarts a/k/a Crostatas

Rustic Tarts a/k/a Crostatas

Lately I’ve been on a rustic tart kick. I started in on it when I was asked if I might be able to do a 20-minute pie session for 80 people. Make a pie in 20 minutes? Are you kidding me? Well, that was my first thought. Then I got to thinking more about it. As this would be more of an experiential thing, crostatas popped into my head. They might just fit the bill. So I got to practicing and timing myself. With already made dough and filling, it works and they are ready to pop into a wood-fired oven. 

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Rustic Rhuberry Tarts made with Rhubarb and Raspberries and Art of the Pie All Butter Dough

Then I thought…how much fun would this be at a birthday party, a reunion, or a graduation party.  With some prep on your part before hand, you can easily make this happen, too. Here’s how. 

Rustic Fruit Tarts (a/k/a Crostatas)

1. Make dough. (I was able to get 4 crostatas out of one disk of Art of the Pie dough.) Cut one dough disk into 4 pieces and wrap each piece in plastic wrap. Once wrapped you can shape the little piece of dough into a mini chubby disk if you like or leave it as a wedge. It’s up to you. Image may be NSFW.
   Clik here to view. Chill dough. 
2. Pre-make some fillings. Directions follow.
3. Roll out a piece of dough to about a 7″ diameter and place on a piece of parchment. (You might want to have the parchment already on a baking sheet.)  
4. Fill with 1/4 to 1/3 cup of filling and fold up and pleat the edges. 
5. Repeat with as many crostatas as will fit on the parchment covered baking sheet. I can get about 6 on my quarter size sheet pans. 
6. Brush with egg white wash and sprinkle with sugar. 
7. Bake at 425F for 30 minutes. 
8. Remove from oven and lift the parchment paper with crostatas from the pan and onto a surface to cool. Use a spatula to loosen and lift them from the parchment paper. 
9. Cool (in oh so many ways!) Image may be NSFW.
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Bluebarb Filling made with Blueberries and Rhubarb

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Bluebarb Tarts in Art of the Pie Leaf Lard and Butter Dough

Fruit Filling

This recipe makes enough for about 6-7 crostatas. If you have a crowd, you’ll want to make a few batches and have them chilled and ready for the main event. 

1. Put 3 tablespoons water in a small bowl and with a whisk or fork briskly whisk in 1/4 cup cornstarch. Set aside.
2. Put 4 cups of fruit in a heavy saucepan. I used 3 cups rhubarb cut in 1/2 inch pieces, and 1 cup berries. 
3. To the fruit add 3/4 cup sugar, a pinch of salt, a squeeze lemon, a grating of nutmeg, a splash of orange or other fruit liqueur. Be creative here and use whatever seasonings you like. 
4. Turn on burner to medium and cook for about 6 minutes, stirring occasionally. 
5. Add the cornstarch mixture, bring to a boil and cook for 2 minutes more while stirring. 
6. Remove from heat. Turn the filling into a bowl and let cool completely. It takes atleast 40 minutes to chill in my fridge. 

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Rustic Bluebarb Tart (a/k/a Crostata) in Art of the Pie Leaf Lard and Butter Dough

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