Apple and rhubarb crostata
1 hr 15 min
1½ cup(s), (225g)
Reduced fat oil spread
Green apple, unpeeled
2 medium, thinly sliced
250 g, (½ bunch), thinly sliced diagonally
¼ cup(s), (55g)
High fibre white bread
25 g, made into ⅓ cup (25g) breadcrumbs
10 ml, (2 tsp)
- Sift flour and icing sugar in a large bowl. Using fingertips, rub in spread until mixture resembles fine breadcrumbs. Gently stir in egg until dough just comes together. Knead dough on a lightly floured surface for 30 seconds or until just smooth. Cover with plastic wrap and place in fridge for 30 minutes.
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Combine apple, rhubarb, brown sugar and cinnamon in a large bowl.
- Roll out dough on a lightly floured surface to a make a 40cm round. Place pastry on prepared tray. Sprinkle centre of pastry with breadcrumbs. Arrange apple mixture over breadcrumbs, leaving a 7cm border. Fold in pastry edge, pleating as you go.
- Brush pastry edge with a little milk. Sprinkle with almonds. Bake for 30 minutes or until pastry is golden and fruit is tender. Serve crostata warm or at room temperature.
FLAVOUR SWAPS: Pear & apricot crostata: Swap apple and rhubarb for 2 firm-ripe pears (thinly sliced) and 4 fresh apricots (cut into wedges). Peach & blackberry crostata: Swap apple and rhubarb for 4 firm white peaches (cut into wedges) and 200g fresh or frozen blackberries. Nectarine & plum crostata: Swap apple and rhubarb for 4 firm nectarines (cut into wedges) and 4 blood plums (cut into wedges).