Recipe Detail Page

1. For the tart pastry, combine the flour and sugar in a medium bowl. Cut the butter into small pieces and add to the bowl. Using your fingertips, work the butter into the flour sugar mixture until fully incorporated and the mixture has a sandy texture with no large pieces of butter visible.

2. Lightly stir the egg with a fork to break it up and then add to the flour mixture. Mix with a spatula, then use your hands to bring the dough together into a smooth disc.

3. On a lightly floured surface, roll out the dough to an 11-inch (28-cm) circle, about 1/8 inch (3 mm) thick and fit into a 9-inch (23-cm) round fluted tart pan with removable bottom. Trim the edges even with the top edge of the pan and refrigerate for at least 1 hour.

4. Centre a rack in the oven and preheat to 350°F (177°C).

5. Line the whole interior of the tart shell with foil or parchment paper, and fill with baking beans or pie weights. Bake for 20 minutes or until the edges of the pastry are dry and set. Remove the beans and foil, and continue baking another 15 to 20 minutes or just until the pastry is golden brown. Transfer to a wire rack and cool completely.

6. For the pistachio frangipane, place the pistachios and flour in a food processor and process until the nuts are finely ground. Add the sugar and process to combine. Add the butter and process, then the eggs, one at a time, followed by the vanilla. Process until the eggs are fully incorporated.

7. Spread the jam over the bottom of the tart shell, followed by the frangipane. Arrange the rhubarb in a geometric pattern over top, packing the pieces close together. Sprinkle about 1/4 tsp (1 mL) sugar over top, and bake for 50 to 60 minutes or until the filling is set and slightly puffed. Transfer to a wire rack to cool completely. The tart will keep for 2 to 3 days in the refrigerator but serve at room temperature along with a dollop of whipped cream or vanilla ice cream.