This tart is a celebration of spring’s most graceful flavours—ripe strawberries, tart rhubarb, and the soft nuttiness of pistachio, all layered into a crisp, buttery shell. A base of pistachio frangipane gives depth and richness, while a strawberry rhubarb compote adds brightness and tang. Poached ribbons of rhubarb fold over the top like silk.

Yield: 8″ Tart- 8-10 Servings

Mis en Place

Sweet Dough

1/2 C. Unsalted Butter, softened

Pinch of Salt

1 Tsp. Vanilla Extract

1/2 C. Confectionery Sugar

1/8 C. Ground Almond Flour

1 Whole Egg

1 C. Pastry Flour

Strawberry Rhubarb Compote

2 C. Rhubarb, sliced

1 C. Strawberries, hulled and quartered

1/4 C. Granulated Sugar

1 Tbsp. Lemon Juice

Zest of Half a Lemon

Pinch of Salt

1/4 Tsp. Cinnamon

Vanilla Beans from 1 pod

*Optional: 1 Sheet of Gelatin

Pistachio Frangipane

4 Tbsp. Unsalted Butter, softened

¼ C. Icing Sugar

Pinch of Salt

¼ Cup Finely Ground Pistachios

1 Egg Yolk

1 Tbsp Egg White

1 Tsp Amaretto

Poached Rhubarb

3 Rhubarb Stalks

1 C. Granulated Sugar

1 C. Water

Method

Step 1

Make Sweet Dough

Cream the butter and sea salt using a paddle attachment on a stand mixer.

Add vanilla extract.

Add confectionery sugar and almond flour.

Gradually add whole egg and a quarter of the cake flour.

Add the remaining flour.

Gather dough into a disc and wrap in plastic wrap.

Refrigerate until chilled.

Step 2

Strawberry Rhubarb Compote

Combine fruit, sugar, lemon zest and juice, and salt in a small saucepan.

Cook over medium heat, stirring occasionally until the fruit starts to break down.

Add cinnamon. Cut open a vanilla pod and scrape the seeds out, add to compote.

Add bloomed gelatin if using.

*Gelatin adds a little more structure to the compote for the tart.

Step 3

Poached Rhubarb Ribbons

In a large saucepan combine water and sugar, bring to a simmer.

Add rhubarb stalks and cook until it knife tender.

Remove rhubarb from simple syrup and let cool.

Reserve simple syrup.

Once cooled, thinly slice rhubarb into ribbons and set aside until ready to use.

Step 4

Pistachio Frangipane

Cream the softened butter in a mixing bowl with salt and icing sugar.

Add ground pistachios and combine.

Add egg yolk and white, as well as amaretto. Stir until smooth.

Store in refrigerator until ready to use.

Step 5

Roll & Blind Bake Tart Shell

Preheat oven to 350 degrees farenheit

Roll sweet dough onto a floured surface and layover 8″ tart pan

pushing into the pan removing any air pockets.

 Trim excess and dock the pastry with a fork.

Lay a piece of parchment or cheesecloth over top and fill with baking beans/rice.

Bake for 10 minutes, remove parchment filled with beans/ rice and

continue baking for an additional 10 minutes.

Let Cool.

*Optional : While hot seal the tart shell by brushing a whisked egg over top to help prevent tart shell from becoming soggy later. Bake for 2 minutes.

Step 6

Assembly

Once tart shell is cool, filled with frangipane and smooth evenly.

Bake for 15 minutes, until the frangipane is set and golden.

Let cool.

Once cooled, remove tart from the pan and fill with compote smoothing the surface evenly.

Lay ribbons of rhubarb in a linear formation over top and then gently cut to fit the tart with a scissor.

Brush reserved simple syrup over top.

Let set in refrigerator for at least one hour before serving.