Rhubarb and Pistachio Frangipane Tart
Vibrant green pistachios and pink rhubarb create a show-stopping tart. Sweet frangipane balances the tart's slight sourness for a dessert you'll want to return to. Serves 10.
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Cooking tools:
- Tart pan
- Food processor
- Blender
- Kitchen scale
- Pie weights
- Rolling pin
- Pastry brush
- Saucepan
- Slotted spoon
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Spoon
- Measuring cup
Ingredients
- 175g plain flour, plus extra for dusting
- pinch of fine sea salt
- 115g cold butter, cubed
- 50g caster sugar
- 1 egg, beaten
- 1 egg yolk
- 200g caster sugar
- 2 tbsp grenadine
- 400g rhubarb, cut into 4cm pieces
- 100g caster sugar
- 100g soft butter
- 2 eggs
- 125g shelled pistachios
- Pinch of sea salt
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