Apple and rhubarb crostata
7
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Ingredients
Plain flour
1½ cup(s), (225g)
Icing sugar
1 tbs
Reduced fat oil spread
100 g
Egg(s)
1 medium
Green apple, unpeeled
2 medium, thinly sliced
Rhubarb
250 g, (½ bunch), thinly sliced diagonally
Brown sugar
¼ cup(s), (55g)
Ground cinnamon
½ tsp
High fibre white bread
25 g, made into ⅓ cup (25g) breadcrumbs
Skim milk
10 ml, (2 tsp)
Flaked almonds
1 tbs
Instructions
1
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.
2
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.
3
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.
4
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.
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