Rustic rhubarb tart with pistachio crumble

  • Guests 8 people
  • Preparation 25 minutes
  • Cooking 60 minutes
  • Difficulty Easy

To make this recipe 

2D_250g_ORGANIC_UNSLATED_100%BRETON_BUTTER_face_72dpi Unsalted organic moulded butter Discover the product


  1. 75g unsalted organic Grand Fermage butter
  2. 1 roll of shortcrust pastry
  3. 1kg rhubarb
  4. 200g sugar + 75g sugar
  5. 75g shelled, unsalted pistachios
  6. 75g flour
  7. 100ml water

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  1. Trim the rhubarb and dice into small segments.
  2. Add the 200g sugar and 100ml water to a large pot.
  3. Bring to the boil, stirring continuously, then add in the rhubarb.
  4. 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.
  5. Prepare the crumble mixture: mix the pistachios with the flour, 75g sugar and the butter.
  6. Spread out the shortcrust pastry and pierce with a fork.
  7. Pour over the rhubarb mixture and top with the crumble mixture.
  8. Fold the edges of the pastry inward.
  9. Bake for around 45min at 180°C until the crumble is crispy.

And don't forget to grade the recipe:

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