Rustic rhubarb tart with pistachio crumble
-
Guests 8 people
-
Preparation 25 minutes
-
Cooking 60 minutes
-
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
And don't forget to grade the recipe:
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:
Enjoy our
recipes!
Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!
Discover our recipes
