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Rhubarb and pistachio tart
Rhubarb and pistachio tart
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Prep Time:
90 minutes
Cook Time:
90 minutes
Total Time:
180 minutes
Elevate your tart with zesty candied rhubarb and a beautiful lattice topping!
Ingredients:
  • 160g jam
  • 70g pistachio
  • 100g butter
  • 110g caster sugar
  • 1 Free Range Egg
  • 60g almond meal
  • 35g plain flour
  • 20.00 ml brandy (optional)
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 15.00 gm chilled water
  • 2 bunches rhubarb, ends trimmed
  • 165g caster sugar
  • 1 orange, zested, juiced
  • 1 cinnamon stick or quill
Instructions:
  • For the pastry, combine flour, icing sugar, and butter in a food processor until it looks like fine breadcrumbs. Add the egg yolk and water, then process until a dough forms. Shape into a disc on a floured surface, cover with plastic wrap, and refrigerate for 30 minutes.
  • Prepare the candied rhubarb by thinly slicing rhubarb lengthways using a mandolin or vegetable peeler. Combine sugar, orange zest, orange juice, cinnamon, and 2 cups (500ml) water in a large deep frying pan over low heat. Stir for 2 minutes until the sugar dissolves. Add 4 rhubarb slices and cook for 2-3 minutes until tender. Transfer to a baking tray and repeat with remaining rhubarb slices in batches. Increase heat to high, bring the syrup to a boil, and cook for 5 minutes until it reduces by half. Allow the syrup to cool before using.
  • Preheat your oven to 200°C. Roll out the dough on a floured surface to create a 3mm-thick rectangle. Line an 11cm x 34cm rectangular fluted tart tin with removable base with the pastry, trimming any excess. Chill in the fridge for 30 mins before using.
  • - Line the pastry with baking paper and fill with pastry weights or rice, then bake for 10 minutes. Remove the paper and weights or rice and continue baking for another 8-10 minutes, or until light golden. - Spread the base with jam and reduce the oven temperature to 180°C.
  • In a food processor, finely chop the pistachios. In a bowl, use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and beat until well combined. Mix in the pistachios, almond meal, and flour until combined. Stir in the brandy, if desired. Spoon the mixture into the pastry case and smooth the surface.
  • Bake for 30 minutes or until beautifully golden. Allow it to cool for a bit.
  • Brush the tart lightly with the flavorful rhubarb syrup. Decorate the tart with candied rhubarb in a lattice design. Allow it to cool thoroughly. Slice and serve with a generous drizzle of the remaining syrup.

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