Pistachio & Frangipane Rhubarb Tart
A stunning tart that balances the tartness of rhubarb with the buttery richness of pistachio frangipane. The shortcrust pastry bakes beautifully golden using the oven’s intensive function — no blind baking required!
Serves 8–10
Ingredients
Pastry Base
1 roll good-quality vanilla bean shortcrust pastry
3–4 stalks rhubarb (depending on size), cut into 12 cm lengths
Frangipane Filling
160 g unsalted butter, softened
160 g raw caster sugar
Grated zest of 1 lemon
3 eggs
160 g shelled pistachios (roughly ground in a food processor)
3 tbsp plain flour
Small pinch sea salt flakes
1 tsp vanilla extract
Method
Roll the pastry to fit a 13 × 33 cm loose-bottom rectangular flan tin. Cover and refrigerate while preparing the filling.
Preheat oven to 160°C, using the intensive function (bottom heat + fan heat).
Prepare the Frangipane:
Cream butter, sugar, and lemon zest in a bowl using electric beaters or a stand mixer until light and fluffy.
Add the eggs one at a time, mixing until incorporated.
Fold in the ground pistachios, flour, vanilla extract, and salt until evenly combined.
Remove pastry tin from the fridge and place it on a baking tray. Spread the frangipane filling evenly over the pastry base.
Arrange the rhubarb pieces neatly on top of the filling, then sprinkle with 1–2 tbsp caster sugar.
Bake on the lowest oven shelf (shelf 1) for 40–45 minutes, or until golden and the filling is set.
Cool on a wire rack for 20 minutes. Carefully remove the tart from the tin by gently lifting the base, then transfer to a serving tray.
Lightly dust with icing sugar and serve in slices with whipped cream.
Cook’s Note
Using the oven’s intensive function eliminates the need for blind baking, making tarts and quiches quicker and easier to prepare.
We love supporting Western Australian producers — Empire Pastry is our go-to for delicious, high-quality pastry.
