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Rhubarb Maple Frangipane Crostata with Rose Harissa

A rustic, simple crostata with a maple frangipane filling and lovely sweet tart rhubarb. A dusting of rose harissa adds some sweet heat to accent the tender rhubarb stalks. Perfect with some creme fraiche or ice cream

Course Dessert
Keyword crostata, rhubarb, rose harissa
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Servings 8

Ingredients

Frangipane

  • 1/2 cup granulated sugar
  • 2 tbsp softened butter
  • 1 large egg room temperature
  • 3 tbsp AP flour
  • 2/3 cup ground almonds or almond meal
  • 1/4 tsp kosher salt
  • 3 tbsp maple syrup

Crostata Pastry

  • 1 cup AP flour
  • 1 cup Rye flour
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cup unsalted butter chilled and cubed
  • 1/3 cup shortening chilled and cubed
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1/4 cup ice water
  • 1 egg for egg wash
  • 1 tsp granulated sugar for garnish
  • 3-4 tbsp sliced almonds for garnish

Rhubarb Filling

  • 4-5 stalks of rhubarb leaves removed, cleaned and sliced in cross wise and then half lengthwise
  • 1/3 cup sugar
  • 1 tbsp arrowroot starch or cornstarch or flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp lemon zest
  • 1/8 tsp rose harissa for garnish, you can use a little more or less

Instructions

Frangipane

  1. In a medium bowl, combine the butter and sugar. I use a wooden spoon to thoroughly mix until creamy. You can also use a hand held mixer to do this. You want them both to be completely incorporated and almost fluffy.
  2. Add the egg and continue to cream until smooth.
  3. Add the flour and combine.
  4. Add the almond meal and combine thoroughly.
  5. Add the salt, and then the maple syrup, and stir or blend until totally creamy. This can also be made the night before and stored in the fridge till needed. This makes more than you will need for the crostata. Use it for bostock! See Notes.

Crostrata Pastry

  1. Preheat the oven to 400F. Place rack in the lower third of the oven.

  2. Combine flours, sugar and salt. I use a food processor, feel free to do this by hand, using a large bowl and a whisk.
  3. Add the cubed butter and shortening and pulse only until blended to a rough, crumbly texture. It should only take 2 or 3 pulses. You still want to see large pieces of butter (the size of marbles). Or use a pastry blender or knife to achieve this. Try not to overwork with your hands though- their warmth will warm up the butter too much.
  4. Whisk the egg, lemon juice and 2 tbsp of the ice water in a small bowl.
  5. Add to flour mixture and pulse just till the dough comes together into a rough ball. Don't worry about grabbing every little bit from the sides, you can add this to the ball you turn out onto the counter by hand. Ideally you should still see pieces of butter. If it isn't coming together in the first few pulses, add more ice water, but no more than the original 1/4 cup stated in the ingredients. On a humid day you will most likely need less water.
  6. Shape the ball into two disks and wrap. Chill at least 30 minutes- 1 hour, or freeze till needed. You will have enough for two crostatas. Store the second portion for another time. In the freezer is best.
  7. Take out one disk and let return to room temperature. Don't roll a disk that is still cool, it will crack along the edges. Place it on a well floured counter.
  8. Flouring your rolling pin, roll the disk out on a large piece of parchment paper. You will use the parchment paper to transfer the crostata to the baking sheet.

  9. Decrease pressure as you reach the edges. After each roll, spin the dough 1/4 turn. Keep flouring all the surfaces to keep from sticking. Roll to about 13 inches in diameter. It doesn't have to be perfect, and can be a bit larger than the 13 inches. (should be around 1/8" thick.) Transfer the pastry to the baking sheet.

Rhubarb Filling

  1. Prepare this as the pastry is almost finished chilling. Place the rhubarb slices in a shallow dish that will hold them all.

  2. Combine the sugar, starch, cinnamon, salt and lemon zest together in a small bowl. Add this over the rhubarb and toss to combine well. Let it sit for a 5 minutes to allow the fruit to start macerating.

Assemble

  1. Spread 1/2 cup of the frangipane across the centre 9 inches or just under, of the crostata pastry.

  2. Lay out the rhubarb stalks to fit over the frangipane. You will need to cut slices smaller to fit into the shorter ends on either side. They don't have to fit perfectly. Layer as needed.
  3. Fold the outer edges of the pastry up over the filling. You can pleat or fold the pastry as needed. Don't worry about being perfect.
  4. Whisk the egg with a splash of water. Brush this over the pastry. Sprinkle with the sugar and the almond slices.

  5. Place on the rack in the lower third of the oven and bake for 20 minutes. Move the baking sheet to the middle of the oven and reduce the heat to 375F. Bake another 15-20 minutes till the crust is golden, the filling is bubbling. and the frangipane is golden and puffed.

    When it comes out of the oven, sprinkle the rose harissa over the baked filling.

  6. Let cool on a rack to room temperature. Serve at room temperature or slightly chilled.
  7. Serve with creme fraiche or ice cream.

Recipe Notes

You will have extra frangipane. You can freeze this for future bakes, or use it for breakfast. Bostocks are a lovely wayt to use up frangipane. See the recipe for this lovely creation of challah or brioche slices layered with frangipane and almond slices here.