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Rhubarb Tart Recipe
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Rhubarb and Pistachio Frangipane Tart Recipe by




200g plain flour

100g cold butter

20g icing sugar

1 egg yolk

Pinch of sea salt

2tbsp cold water


125g soft butter

125g light brown sugar + 4tbsp for the glaze

125g ground almonds

1 egg

1/2tsp vanilla extract

Handful pistachio nuts, shelled and chopped + a few for sprinkling

300g rhubarb, cut into 5cm chunks

2tbsp water for the glaze


To make the pastry: place the flour, icing sugar and salt in a large bowl. Rub in the butter. Add the egg yolk and 2tbsp of cold water. Knead the dough until well combined. Wrap in cling film and chill in the fridge for 30 mins.

Roll the dough out to 0,5cm thick. Transfer into a greased 23cm tart tin. Lay a sheet of parchment paper on top of the pastry, fill with baking beans and bake blind for 15 mins at 180C. Remove the paper and beans and bake for another 5 minutes. Leave to cool.

To make the frangipane: using a Kenwood stand mixer, cream the butter and sugar, then add the egg. Stir in the ground almonds, vanilla extract and pistachio nuts. Transfer the mixture into the tart shell spreading it evenly. Top with rhubarb pieces pressing them gently into the frangipane. Bake for 40 minutes until the frangipane is set.

Leave to cool. Glaze: In a small saucepan, dissolve 4tbsp of sugar in 2tbsp of water. Simmer until of syrup consistency. Brush the glaze over the rhubarb pieces. Sprinkle with chopped pistachios.

Enjoy with fresh cream or vanilla ice cream.

Recipe provided by:

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Monika Coghlan
Pepperazzi Food Styling & Photography | 086 375 4058

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