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(Serves 4 to 6)
For the topping
1-1/2 cups pastry flour (1/2 pound)
Scant 3/4 cup polenta (1/4 pound)
1/2 cup granulated sugar (3-1/2 ounces)
Large pinch salt
1-1/2 teaspoons baking powder
1 teaspoon aniseeds, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten
For the the filling
1 pound rhubarb, cut into 1-inch pieces
1 full pint basket large, ripe strawberries, about 1 pound, hulled and halved or quartered
2 large, ripe red bananas, cut into 1-inch pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1/4 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon aniseeds, toasted
Freshly grated zest of 1/2 orange
Freshly grated zest of 1 lemon
Juice of 1/2 lemon
Vanilla gelato or sweetened whipped cream (optional)
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Strawberry, Rhubarb, and Red Banana Crostata
This is my take on the classic American crisp. The juices bubble over the topping, giving it a luscious, homey look. You can use whatever fruit is in season: peaches, pears, apples, plums, or berries. If you omit the rhubarb, thicken the filling with a little tapioca.
Preheat the oven to 375°F. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with the paddle attachment. Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm. Set aside until needed.
To make the filling, combine all the ingredients in a large bowl and toss until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven.
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour. Serve warm with gelato, if desired.
Chef's Note: Red bananas have a red-brown skin and are fairly soft when ripe. They are more aromatic and have a more yellow color and a more custardy texture than yellow-skinned bananas. Give bananas a discreet pinch before you buy. Unripe bananas will not soften during baking, but remain fibrous.
If you choose to bake the dessert in individual dishes, cut the baking time by about half.
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