This post may contain affiliate links. Please read our disclosure policy.
Rhubart tart with pistachios that is this gorgeous is also quite simple. Using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachios.
This easy rhubarb tart is truly a testament to simple cooking with sophisticated results. My tart recipe uses the darling of the spring, fresh rhubarb, and the darling of always, bright green ground pistachios, for one of those desserts that tastes as good as it looks! This is special yet simple way to celebrate rhubarb season in style and flavor, using one of my most delicious recipes for spring.
Ingredients and Substitutions
To create this easy rhubarb tart, gathering the ingredients ahead of time adds to the ease. While grocery stores carry everything you need, knowing substitutions can help tailor the recipe to your pantry.
- Frozen Puff Pastry. A time-saving alternative and an instance where a commercial substitution leaves nothing to be desired. Fozen puff pastry offers an ethereal texture in a buttery, flaky base without the fuss of a homemade tart crust. Allow the pastry to thaw in the refrigerator overnight or follow package instructions for a faster thaw at room temperature. Be sure not to let it get too warm as it can become difficult to work with. There are two types of frozen puff pastry that you will find in the freezer section of the grocery store: oil-based Pepperidge Farms and all butter Dafour. Either one works here.
- Labneh or Greek yogurt. Instead of a creamy custard that takes more doing, we use either of these creamy spreads instead. The tang they impart is excellent with the tart rhubarb.
- Fresh Rhubarb. The star of the show, fresh rhubarb offers that unmistakable tartness essential for this dish.
- Pistachios. Offering a delightful crunch and color, pistachios pair beautifully with rhubarb.
- Lemon Zest: The zest brighten up the tartness of the rhubarb. Orange zest or lime zest can also work beautifully here.
- Rose water. Such a friend to rhubarb! You can substitute with vanilla extract.
Tips for Success
Creating a stunning rhubarb tart requires patience and a few smart techniques. Here are some tips for getting it right:
- Using Puff Pastry: When using frozen puff pastry, use a rolling pin to roll it out gently on a lightly floured work surface. There is no tart pan to fit here, arranging everything on a parchment lined baking tray or baking sheet, making it even easier to use the pastry. Be sure the pastry dough remains cold and work quickly to keep it from becoming sticky or too soft. If it’s your first time using frozen puff pastry, take your time and you’ll find it a pleasure.
- Selecting the rhubarb. Look for stalks that are all similar in size, since they will be stacked next to each other in a single layer rather than chopped as they are in a rustic rhubarb tart.
- Selecting pistachios. Raw pistachios are worth finding for the bright color they impart. Other nuts such as ground almonds will work but will not have the pop of color we’re after.
- โCombining the zest and sugar. My recipe calls for rubbing the lemon zest with the granulated sugar before adding to the tart. This simple process releases the fragrant oils from the lemon and elevates that lemon flavor really well.
Storing the Tart
Once you’ve enjoyed this delicious dessert, store any leftovers in the refrigerator. Covered tightly with plastic wrap or foil, for up to three days. This helps maintain the tart taste and prevents the puff pastry from becoming too soggy. For best results, this tart is best baked and eaten, not made ahead and frozen.
Serving Suggestions
A great dessert is served with creativity and flair! Hereโs how to elevate your tart presentation even more:
- With Ice Cream: Pair slices of your tangy rhubarb tart with a scoop of vanilla ice cream for a creamy contrast to the tartness.
- Simple and Elegant: Serve the tart with a dollop of whipped cream sprinkled lightly with ground pistachios.
- Decorative Touches: Before baking, change up the design of the rhubarb slices, making a lattice pattern across the top of the tart or other arrangement in a beautiful design.
- Festive Serving: Consider serving this exquisite tart at gatherings such as Motherโs Day, where its bright appearance and refreshing taste will surely impress guests.
Rhubarb Tart with Pistachios Recipe
Ingredients
- 1 box frozen puff pastry
- 1 large egg, lightly beaten
- 1/2 cup labneh or Greek yogurt
- 1/2 cup raw ground pistachios
- 3-4 stalks rhubarb, all similar size
- 1/4 cup granulated sugar
- 1 lemon, zested
- 1/2 teaspoon rose water
- 2 tablespoons apricot jam
Instructions
- Thaw the puff pastry at room temperature for 40 minutes. Place the oven rack in the center of the oven, and heat to 400ยฐF, and line a sheet pan with parchment.
- If using Pepperidge Farms frozen puff pastry, unfold one of the puff pastry sheets on the parchment-lined sheet pan and prick all over with a fork. If using Dafour frozen puff pastry, unfold the pastry sheet and cut it into about a 9-inch square. Cut 4 1ยฝ-inch wide strips from the other sheet or remaining pastry. These will form a perimeter second layer on the square piece.
- Brush the perimeter of the pastry square lightly with beaten egg to create a glue for the strips. Lay the strips around the perimeter with the egg wash, cutting the strips to fit so that they donโt overlap at the corners. Brush the tops of the strips with egg wash.
- Sprinkle half of the pistachios evenly over the center of the pastry square. Spoon dollops of labneh in several spots over the pistachios. Spread the labneh using an offset knife, without lifting it off the pistachios as you go (it is easier to spread the less the knife is lifted).
- Measure the length of the internal square of thepastry, and cut several pieces of rhubarb to this length. Lay the rhubarb pieces snugly next to each other to fill the pastry.
- In a small bowl, rub the sugar with and lemon zest with your fingers to release the lemon flavor. Add the rose water and mix to combine. Sprinkle the sugar mixture evenly over the rhubarb.
- Bake for about 20 minutes, or until the pastry is deep golden brown and the rhubarb is soft. Cool the tart for 10 minutes. Warm the apricot jam for a few seconds in the microwave then brush the tops of the rhubarb with the jam.
- Sprinkle the pistachios in rows between the rhubarb slices; this is easiest using your fingers to control where the pistachio lands.
- Slice and serve warm, or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Recipes like this to try
Get the essence of rhubarb in a batch of Rhubarb Simple Syrup, to add to drinks, over yogurt or ice cream.
This is the season to bake a Strawberry Rhubarb Pie! My recipe makes a beauty of a pie.
Bake another glorious tart: my Lemon Meringue Tart.
Wonderful! Canโt wait to try it! Itโs rhubarb season here in Ithaca NY!
Oh great Kati, thank you so much! It’s a beautiful tart and fun to bake!!
Hi Maureen, thank you for the recipe. It is rhubarb time in Northern MI and your tart look so pretty. I know you have given instructions on how to make it vegan but my question is about the labne (which is delicious and I adore but I recently found out I can not have). Isn’t not the dairy that I have an issue with so I can not use an alternative to it. It’s everything that has gone through a process of fermentation. So, what would you suggest I use instead of labne? I might be able to figure out a replacement if I know what’s labne doing in this recipe. Is it just for a hint of tartness and creaminess? I could mix some ricotta and mascarpone maybe with a little lemon juice. I know, it’s not labne, but I’ll say we keep it Mediterranean.
Hi! The labneh is there to provide a creamy counterpoint to the rhubarb. Your idea of mascarpone with ricotta and lemon sounds wonderful. Cream cheese with lemon would also be great!
You took me back to Lowell Mass 70yrs or so! Made me emotional as you wove your peonies , Lilly. Of valley, and rhubarb with your mom and sete! I guess it is I. Our DNA ! Mint , basil, lemon verbena does that!cant wait to try the tart! Blessings and thank you !
Marcia thank you . . . these little momentos of flowers and gardens give us such special connections. I’m so happy you share in that too!