Rhubarb Coconut & Pistachio Frangipane Tart

April 29, 2015
_MG_8642 copyHey y’all! Hope your weeks have been going as well as they can be by Wednesday!

So if you follow me on Instagram, maybe you know that I was in a fight to the death with some of the MILFy mommies of Tribeca for the last rhubarb in Whole Foods. Ok it wasn’t a fight to the death… more like me frantically running through the produce sections and grabbing the last stalks of rhubarb, holding it up as if I had found the Holy Grail, and then regaining normal composure (what would my mother say? She would have said get that rhubarb as fast as a hot knife in butter!).

Growing up, rhubarb was a mythical vegetable (Is it a vegetable or a fruit? Apparently New York thinks it’s a fruit, but everywhere else deems it a veggie.) to me. My mother, who is from Illinois, loves it and would talk about amazing pies and tarts that would pop up right around the same time as spring. In Georgia though, rhubarb is rare. It gets too hot too quickly, so there’s not much rhubarb around. I honestly had never even seen it until moving up to New York. As a child, I thought it was a special type of strawberry – boy was I mistaken!

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So when I discovered I could not only buy it, but I could buy enough to really test it out – y’all I was all over it! It was such an exciting day. So get ready because over the course of the next month or two, you’ll probably get a few rhubarb recipes. But let’s be honest, who doesn’t want to eat rhubarb at every chance they get? I’m officially obsessed with it!

I started out with a simple and classic tart. I have to tell y’all I’m in love with the combo of pistachio, rhubarb, and – YES!- coconut. You may not have guessed it, but rhubarb is great with coconut. And who doesn’t want a little beach vibe to get us right to May?


What’s great about this recipe is that it’s so easy. I really don’t think you could mess it up! That is the beauty of puff pastry, am I right? _MG_8743


3 tbsp hazelnuts

1.5 tbsp unsalted pistachios

5 tbsp sugar

1 egg (whisked)

2 tbsp butter

a dash of coconut extract

about 7-9 sticks of rhubarb, depending on thickness

1 roll of puff pastry (either from grocer or homemade – here’s a great recipe from Epicurious)

1 tbsp chopped pistachios, a bit of salt, powdered sugar, or shaved coconut (if you need a bit more tropical in your life)

1. Preheat oven to 400° F
2. Take our puff pastry to thaw if you’ve frozen it
3. Ground hazelnuts, pistachios, sugar in food processor till you get the consistency you want
4. Mix together nut mixture with whisked egg, melted butter, and coconut extract in food processors until you have a thick but spreadable cream
5. Cut rhubarb to desired size and place in 2 cups of water with 1.5 tbsps of sugar – let simmer for 2 minutes, let rhubarb cool while you roll out the puff pastry about 10 minutes.
6. Roll out the puff pastry to fit perfectly in your pan – into a circular or regtagular shape – similar to the bottom of a pie crust. Measure this out so you don’t have a catawampus crust, either unevenly distributed or an odd shape
7. Spread the frangipane evenly on the dough, arrange the rhubarb on top.
8. Bake for 30 – 35 minutes or until the crust is a golden hue
9. Let tart cool fully, sprinkle desired garnish on top. If you find the tart is still not sweet enough for you drizzle honey on top for an added sugar rush.

And just like that, you’ve got yourself a rhubarb tart.

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1 Comment

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    […] grocery must-find… rhubarb. I didn’t even have to fight a Tribeca mommy for it, and yes this did happen once. I’m living proof that you can find Rhubarb in even the dirtiest of cities. As I’m […]

    March 14, 2016 at 9:37 pm Reply
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