• Panhandle Milling

Rustic Raspberry Rhubarb Tart

Updated: Apr 4

A rustic tart or French crostata is a free-form tart baked without a tart pan with the dough edged folded up around the filling. It is the simplest of all pastries to make. This one is filled with raspberries and rhubarb giving it a delightful combination of sweet and tart flavors along with some great texture in the filling. This crust is made with our White Whole Wheat All Purpose Blend Flour giving it just the right amount of whole grain goodness to have an enhanced nutty grain flavor in the crust.

Rustic Raspberry Rhubarb Tart

2 cups Panhandle Milling White Whole Wheat All-purpose Blend Flour

1 tsp. Salt

½ cup shortening or coconut oil

¼ cup cold water

1 cup fresh or frozen rhubarb, thawed and diced

3 cups fresh raspberries, blackberries or strawberries

½ cup sugar

3 Tbsp. Cornstarch

Directions: In a large bowl, combine flour and salt. Add oil cut into the flour. Slowly add the water, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour. In another bowl, combine the rhubarb, berries, sugar and cornstarch; let stand for 15 minutes. Unwrap dough and place on a parchment lined baking sheet. Cover with waxed paper and roll the dough into a 14-in. circle. Discard waxed paper. Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Garnish with a drizzle of melted chocolate or powdered sugar. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202