Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann

Rhubarb, Rose & Pistachios Pie

If there is indeed a fruit that I look forward to every year, it’s rhubarb! These long stem pink and sour really make me hooked and I think I could feed myself exclusively with rhubarb pie for 1 month lol

If my favorite pie is undoubtedly the Alsatian rhubarb meringue pie (if you have not yet tested, do not wait !!), I like to occasionally put some novelty and originality my kitchen. So I tried this time to marry rhubarb with pistachio and rose to a very elegant, smooth and pastel colored pie.

Tarte à la rhubarbe

For a more “graphic”  presentation, I chose to have my rhubarb rod-shaped rather than cut into small pieces; plus it’s faster ^^ And to keep the pretty pink color of the stems is easy: just do not peel the rhubarb! I can already hear you behind the screen “but what! is going to be stringy” Well no! Just follow two tips: choose thin rods (not more than 0.5 inch thick) and candy the rhubarb in sugar. Resulting in a very tender, not stringy rhubarb !!

Tarte à la rhubarbe, rose et pistache

Rhubarb, Rose & Pistachios Pie

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the dough

  • 1 1/4 cups flour 125 g
  • 1/4 cup butter 60 g
  • 2 1/2 Tbsp. sugar 30 g
  • 1 egg yolk
  • 1 Tbsp. water
  • 1 pinch salt

For the rhubarb

  • 12 thin rhubarb stalks
  • 1/4 cup sugar 50 g
  • 1/2 tsp. rose extract

For the pistachio cream

  • 1/5 cup cup almond powdered, 50 g
  • 1/3 cup cup blanched pistachios 50 g
  • 1/3 cup cup sugar 60 g
  • 1 egg
  • 2 Tbsp. unsalted butter melted, 25 g
  • 1 pinch salt

For decoration

  • crushed pistachios
  • dried rose petals

Instructions

The dough

  • In a bowl, whisk the sugar with the egg yolks until frothy and foamy. Add the water.
  • Put the flour in a large bowl and add the cold butter. Sand, ie crush the flour with the butter between your fingers to get a sandy texture.
  • Form a well and pour the previous batter, mix quickly. Form a ball, cover with plastic wrap and keep refrigerated.

Rhubarb

  • Rinse the rhubarb stalks and cut off the ends. Cut each stalk in sections of the width of your mold (For a round mold, made either a rose or cut sections to cover your mold width). Cut each section in half horizontally.
  • Bring to boil 2 cups of water with the sugar and rose extract and poach the rhubarb for 3 minutes.
  • Remove the rhubarb with a slotted spoon and let drain. Reduce the syrup of about 2/3.

Pistachio cream

  • Mix pistachios in powder and mix all the ingredients to make a thick paste.
  • Roll out the dough and place in your buttered mold. Pour the pistachio cream over the dough and smooth before placing rhubarb sections in two layers.
  • Bake for 25-30 minutes at 350°F.
  • At the exit of the oven, brush with syrup and leave to cool. Sprinkle with crushed pistachios and rose petals before serving.
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Tarte à la rhubarbe rose

Comments · 8

  1. This tart is stunning!

    Also, I’ve never even thought to peel rhubarb – I didn’t know that was a thing! The color with the peel on is so lovely – I’d be so sad to lose it.

  2. Wonderful recipe! I added an infusion of raspberry leaves in a tea ball to the rhubarb-rose syrup while it boiled. Heavenly!

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Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann