Strawberry, Rhubarb and Banana Crostata Recipe

Name: Strawberry, Rhubarb and Banana Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -1/2 cups pastry flour; scant 1/4-cup polenta; 1 tsp. aniseeds, toasted; 1/2 -cup granulated sugar; large pinch of salt; 1/2 -cup unsalted butter, cut into small pieces; 1 large egg, lightly beaten; 3 ripe bananas, cut into 1-inch pieces; 1 lb. rhubarb, cut into 1-inch pieces; 1 pint basket large, ripe strawberries (about 1 lb.), quartered; 2/3 -cup packed light-brown sugar; 2/3 -cup granulated sugar; pinch Gray salt; freshly-grated zest of 1/2 orange; freshly-grated zest of 1 lemon; 1/2 -tsp. aniseeds, toasted; 1/4 -tsp. freshly-ground pepper; 1 tsp. ground cinnamon

Servings: persons

1 -1/2 cups pastry flour
scant 1/4-cup polenta
1 tsp. aniseeds, toasted
1/2 -cup granulated sugar
large pinch of salt
1/2 -cup unsalted butter, cut into small pieces
1 large egg, lightly beaten
3 ripe bananas, cut into 1-inch pieces
1 lb. rhubarb, cut into 1-inch pieces
1 pint basket large, ripe strawberries (about 1 lb.), quartered
2/3 -cup packed light-brown sugar
2/3 -cup granulated sugar
pinch Gray salt
freshly-grated zest of 1/2 orange
freshly-grated zest of 1 lemon
1/2 -tsp. aniseeds, toasted
1/4 -tsp. freshly-ground pepper
1 tsp. ground cinnamon

1
Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl.
2
Add the butter and mix with your hands until the mixture resembles coarse crumbs.
3
Make a well in the center of the mixture.
4
Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed.
5
The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm.
6
Set aside until needed.
7
To make the filling:
8
Combine all the ingredients in a large bowl and toss until well-mixed.
9
Turn into a 2-quart shallow, buttered baking dish.
10
Sprinkle the topping over the filling in an even layer.
11
Do not press down.
12
Place the dish on a baking sheet to catch the drips and place in the oven.
13
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour).
14
Serve warm with gelato or whipped cream if desired.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 -1/2 cups pastry flour, scant 1/4-cup polenta, 1 tsp. aniseeds, toasted, 1/2 -cup granulated sugar, and more.

Yes, Strawberry, Rhubarb and Banana Crostata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry, Rhubarb and Banana Crostata

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