Strawberry Rhubarb Crostata

Strawberry Rhubarb Crostata 

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces reduced-fat cream cheese, softened
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water

1 cup thinly sliced strawberries
3/4 cup finely chopped rhubarb
1/4 cup strawberry preserves
3 tablespoons corn meal
3 tablespoons sliced almonds

To make the pastry dough, in a large mixing bowl, whisk together flour, confectioners' sugar, baking powder and salt. Add the cream cheese and butter, and knead together using a pastry blender or your fingertips, until mixture resembles pea-sized lumps. Sprinkle in the ice water, a tablespoon at a time, stirring gently with a fork after each addition, adding only enough of the water until dough starts to come together.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap and chill for 20 minutes, in the refrigerator.

Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.

In a medium mixing bowl, stir together strawberries, rhubarb and preserves until well combined.

Coat a work surface with the cornmeal. Remove dough from refrigerator and roll out thinly on surface; place on prepared sheet pan. Spread strawberry-rhubarb mixture over dough, leaving a 1-inch border. Fold in dough edges to form a rim; sprinkle almonds over strawberry-rhubarb mixture.

Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before slicing.

Makes 6 servings