By Dane Feldman
Photo by Dane Feldman.
I’m doing my best to capitalize while rhubarb is still in season because it is only available for a short time. In an attempt to use other seasonal fruits, I combined blackberries, raspberries, and rhubarb to make a summery tort perfect for a barbecue dessert.
What you’ll need for the filling:
2 cups raspberries
2 1/2 cups rhubarb
1/2 cup blackberries
3 tbsp unbleached flour
1 tbsp whole wheat flour
1/2 cup turbinado sugar
1 tsp cinnamon
Wash, trim, and cut the rhubarb into chunks. Toss the rhubarb in a bowl with the flour, sugar, and cinnamon. Stir in the berries and set aside.
This crust recipe is adapted from Mark Bittman’s Flaky Piecrust.
What you’ll need for the crust:
1/2 cup whole wheat flour
1/2 cup unbleached flour
1 tsp turbinado sugar
1/2 tsp salt
1 stick margarine, sliced
2 tbsp ice water
Unbleached flour for rolling
Combine dry ingredients in a processor. Pulse to mix.
Add the margarine and process for 10 seconds or until it becomes granular. Remove the mixture from the processor and place in a bowl.
Pour in the water, mix with your hands, and form the dough into a ball. Put the dough in a plastic bag and freeze for 10 minutes.
Preheat the oven to 425.
Coat the counter top with the unbleached flour. Flatten out the dough with your hands and then roll it out to fit a pie pan. Spread the dough into the pie pan.
Spray canola oil on a sheet of aluminum foil. Cover the dough with the foil, spray side down. Place pie weights or a mini cast iron skillet on top of the foil.
Bake for 12 minutes. Take the weight off and remove aluminum foil. Reduce heat to 350 and bake for 10 more minutes.
Cool the crust for 30 minutes.
Preheat the oven to 400.
Fill the crust with the fruit and bake for 30-45 minutes or until fruit bubbles and softens. Then, cool and serve.