Easy rhubarb, honey and pistachio tart

This easy rhubarb, honey and pistachio tart is the epitome of the high impress, low stress dessert. Save hours of work laminating and folding a homemade puff pastry with a high-quality store-bought butter puff pastry for a flaky, fruity dessert that only requires 10 minutes of hands-on work to put together.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 375 g sheet butter puff pastry (see Note)
• 2 bunches rhubarb, trimmed
• 2 tbsp plain flour
• ⅓ cup almond meal
• ¼ cup caster sugar
• ⅓ cup strawberry jam
• ¼ cup honey
• ⅓ cup slivered pistachios, or roasted chopped pistachios
• sea salt flakes, for sprinkling
• double cream and ice-cream, to serve

Resting time: 10 minutes

Instructions

1. Preheat oven to 200˚C. If you are using one large sheet of pastry, place it on a baking tray lined with baking paper. If you’re joining two smaller square pieces, use a fork to crimp one edge to join and make a rectangle. Lightly score a 3 cm border around the edges of each square with a knife, without cutting all the way through. Use a fork to dock the pastry inside of the border. Bake for 10 minutes until sides start to puff up and the base is no longer raw.

2. Trim the rhubarb to the same length as the size of the short length of the inside of the pastry. Remove pastry from oven and press down the middle so you just have the raised sides.

3. In a medium bowl, combine the flour, almond meal and sugar and scatter over the base of the pastry. Lay over the rhubarb stalks, ensuring minimal gaps.

4. In a small bowl, combine the jam and honey, then brush over the rhubarb. Bake for 20 minutes, or until the pastry sides are deep golden and the rhubarb is softened. Allow to cool slightly.

5. Scatter the rhubarb tart with pistachios, sea salt flakes and serve with double cream and/or ice-cream.

Note

For this recipe we used Carême All Butter Puff Pastry sheet, which is a 27cm x 36cm rectangular sheet of pastry.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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Watch the full episode here

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