Rhubarb and Pistachio Tart

Ricardo
Ricardo @tallcook
Manhattan, New York, United States

I recently tasted this tart at a Jean-Georges restaurant and attempted to replicate it. Here’s my version.

#GlobalApron

Rhubarb and Pistachio Tart

I recently tasted this tart at a Jean-Georges restaurant and attempted to replicate it. Here’s my version.

#GlobalApron

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Ingredients

3 hours
8 servings
  1. For the tart
  2. 4 1/2 ouncesbutter, softened
  3. 3 ouncesconfectioner's sugar
  4. 2egg yolks
  5. 1 tablespoonheavy cream
  6. 2 teaspoonsvanilla extract
  7. 1/4 teaspoonKosher salt
  8. 8 ouncesall purpose flour
  9. For the frangipane filling
  10. 2 1/2 ouncesground almonds
  11. 1 1/2 ouncesconfectioner's sugar
  12. 1/4 teaspoonKosher salt
  13. 1 3/4 ouncesbutter, softened
  14. 1egg yolk
  15. 2 ouncesheavy cream
  16. For the poached rhubarb
  17. 4 cupssliced rhubarb
  18. 2 cupswater
  19. 1 1/3 cupsugar
  20. Chopped pistachios, for garnish
  21. Chopped toasted walnuts (optional)
  22. Vanilla or coconut ice cream (optional)

Cooking Instructions

3 hours
  1. 1

    In a stand mixer with the paddle attachment, beat the butter and sugar together at medium speed until creamy, 2 minutes. Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.

  2. 2

    Add the flour and mix on low until just incorporated. Make into a dough with your hands. Lightly press the tart dough into your tart pan.

  3. 3

    Use your hand and fingers to press it around and up the sides of the pan. Make sure to get the dough the same thickness all over. Place tart pan on a baking sheet and freeze for about 20-30 minutes.

  4. 4

    Meanwhile preheat the oven to 340°F. Cut a large square of parchment paper and crumple it up, then smooth it out. Repeat twice.

  5. 5

    Line the tart base with the parchment paper and blind bake using dried beans or rice until the sides are lightly golden, about 10 minutes. Remove parchment paper and beans carefully and bake for another 10-15 mins until the base is dry and lightly golden. Leave to cool completely on a rack.

  6. 6

    In a stand mixer with the paddle attachment, beat the ground almonds, sugar, salt and butter until creamy and lighter, 2-3 minutes.

  7. 7

    Add the egg yolk and cream and beat again until incorporated, about 1 minute.

  8. 8

    Scrape mixture out of stand mixer bowl and into cooled tart shell.

  9. 9

    In a large saucepan over low-medium heat, add the sugar and water. Stir and bring to a light boil to dissolve the sugar.

  10. 10

    Add the chopped rhubarb and simmer for about 10 – 12 minutes, until the rhubarb is soft. Remove a cup of rhubarb and set aside, continuing to cook the rest for 5 more minutes until very soft from. Remove from heat and let cool.

  11. 11

    Add spread very soft poached rhubarb on cooked frangipane and smooth. Distribute poached rhubarb on top. Garnish with chopped pistachios. Serve with vanilla or coconut ice cream with chopped toasted walnuts.

  12. 12

    Preheat the oven to 350°F. Bake until the frangipane is just set, 25-30 minutes. Leave to cool on a wire rack.

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Ricardo
Ricardo @tallcook
on
Manhattan, New York, United States
My mother was a very good home cook, which made me appreciate homemade food to this day.
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