Indulge in the sweet-tart bliss of Crostata di Rabarbaro e Lamponi tonight, a perfect Italian family recipe that brings joy to the table!

1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

2

Start by preparing the crust. In a mixing bowl, combine 250 grams of flour, 125 grams of softened butter, 75 grams of sugar, and a pinch of salt.

3

Mix the ingredients until they resemble breadcrumbs. Then, add 1 egg and 1 teaspoon of vanilla extract. Mix until the dough comes together.

4

Form the dough into a ball, wrap it in plastic film, and place it in the refrigerator for about 30 minutes to chill.

5

Meanwhile, prepare the rhubarb mixture. Chop 400 grams of rhubarb into small pieces and combine it with 75 grams of sugar and 200 grams of raspberries in a saucepan over medium heat.

6

Cook the fruit for about 5 to 7 minutes until the rhubarb breaks down slightly, stirring occasionally. Remove from heat and allow to cool.

7

Once the dough has chilled, take it out of the refrigerator. On a floured surface, roll out the dough to fit your tart pan.

8

Press the rolled-out dough into the tart pan and trim any excess.

9

Spread the rhubarb and raspberry mixture evenly over the crust.

10

To create a decorative topping, roll out any remaining dough and cut it into strips to form a lattice pattern over the filling.

11

Bake in the preheated oven for about 35 to 40 minutes, or until the crust is golden brown.

12

Remove from the oven and allow to cool slightly. Once cooled, dust with powdered sugar before serving.

8

• Swap raspberries for strawberries or blueberries for a different berry flavor.
• Add a sprinkle of orange or lemon zest to enhance the tartness.
• Serve with a scoop of vanilla ice cream or whipped cream for a delightful contrast.

• Make sure your butter is at room temperature for easier mixing of the crust.
• Don't skip chilling the dough; it helps in keeping the crust flaky.
• Feel free to adjust the sugar depending on your sweetness preference for the filling.

• sodium: 125 mg
• sugars: 15 grams
• protein: 4 grams
• calories: 275
• total_fat: 12 grams
• cholesterol: 47 mg
• dietary_fiber: 2 grams
• saturated_fat: 7 grams
• total_carbohydrate: 38 grams

This tart offers a delightful balance of sweetness and acidity, making it a great dessert option that's not overly indulgent.

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