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Rhubarb and raspberry jam crostata

Rhubarb and raspberry jam crostata

This recipe is from the February/March 2010 issue of Gourmet Traveller WINE.

Wine to try
2003 Villa La Selva Vigna del Papa Vin Santo (A$64/500ml) Vin santo is regularly offered at the end of a meal at any decent trattoria, cafe or ristorante in Italy. It’s made with late-picked white grapes, usually trebbiano and/or malvasia, which are then air-dried on cane baskets, fermented, but arrested to retain some residual sweetness, before being barrel-aged in older casks for at least three years. This tames the sweetness and gives a sherry-like character to the finished wine. Often enjoyed with coffee and biscotti, vin santo is perfectly at home with crostata, especially the rhubarb and raspberry version suggested here.

Rhubarb and raspberry jam crostata

Serves 8
300 g   plain flour
150 g   cold butter, chopped
1 cup   caster sugar
1   vanilla seed, scraped
1   egg yolk
2 cups   rhubarb and raspberry jam (store bought)
1   egg white, lightly beaten, for brushing
½ tbsp   granulated sugar for sprinkling
To serve:   clotted cream


1 Preheat oven 180°C. Place the flour, butter, sugar and vanilla in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and 1-2 tablespoons of chilled water and process until the dough forms a ball. Turn out onto a lightly floured surface and shape into a disc. Refrigerate for 30 minutes. Divide dough in half and roll out into 2 x 22cm rounds. Line a lightly greased 22cm pie tin with one round of dough. Spoon in the rhubarb and raspberry jam and smooth over with a spatula. Using a fluted cutter, cut the remaining dough into 12 x 2cm-wide strips. Arrange the strips on top of the jam to form a lattice pattern. Brush the top of the pie with egg white and sprinkle with sugar. Bake for 45 minutes or until golden. Serve with clotted cream.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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