Rustic rhubarb tart with pistachio crumble
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Guests 8 people
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Preparation 25 minutes
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Cooking 60 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 75g unsalted organic Grand Fermage butter
- 1 roll of shortcrust pastry
- 1kg rhubarb
- 200g sugar + 75g sugar
- 75g shelled, unsalted pistachios
- 75g flour
- 100ml water
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Preparation
- Trim the rhubarb and dice into small segments.
- Add the 200g sugar and 100ml water to a large pot.
- Bring to the boil, stirring continuously, then add in the rhubarb.
- Mix, cover and stew over a medium heat until the rhubarb is nice and tender. Mash roughly with a fork and set aside.Ecrasez-la grossièrement avec une fourchette et réservez.
- Prepare the crumble mixture: mix the pistachios with the flour, 75g sugar and the butter.
- Spread out the shortcrust pastry and pierce with a fork.
- Pour over the rhubarb mixture and top with the crumble mixture.
- Fold the edges of the pastry inward.
- Bake for around 45min at 180°C until the crumble is crispy.
And don't forget to grade the recipe:
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