Sweet stuff, RecipesMike PittsJanuary 28, 2022tart, rhubarb, pistachio, frangipane

Rhubarb and pistachio tart

Sweet stuff, RecipesMike PittsJanuary 28, 2022tart, rhubarb, pistachio, frangipane

My previous attempt at a rhubarb tart didn’t come out as pretty as I had intended. Back to the drawing board, and this time using one of my other favourite ingredients: pistachios. Great flavour and lovely colour contrast. I’ve not repeated the steps for doing a tart base, which you can make in advance of this recipe.

Step 1 - The frangipane

If required, shell the pistachios before roughly chopping a handful and fine chopping the bulk in a hand grinder.
In a mixer beat the sugar into the butter until light and creamy. Crack in the egg and beat further to incorporate.
Fold in the fine ground pistachios.

Step 2 - Assemble the tart

Bake a tart base as per the method here or even use a shop bought one.
Preheat an oven to 190 C.
Fill the tart base with the frangipane mix.
Chop the rhubarb into diamond shapes that are as even and equal as possible. Arrange as a pattern on the tart, pushing each piece into the frangipane. Bake in the oven for 35 minutes until set.
Place the caster sugar and vanilla extract in two tablespoons of water in a small pan and bring to a simmer until dissolved into a syrup. Brush this over the surface of the rhubarb pattern while still warm to glaze.
Decorate with the roughly chopped pistachios.