Pretty in Pink

My parents threw a dinner party the other day. This is great news as it means I get to make a pudding. Something dinner party appropriate; a little bit fancy, a crowd pleaser, not too heavy. I guess that meant chocolate was out.

This is very late going up but at the time it happened to be the season for forced rhubarb and I love rhubarb! Forced rhubarb is even better because it has that wonderful pink colour that makes everything look incredible and thus can make up for a multitude of sins. Distraction techniques.
Anyway, with chocolate out the picture, and rhubarb in, I experimented with something new and exciting.

I feel this all came about by chance. I didn’t really mean for it to be dairy free as I wasn’t necessarily making it for me. The final decision was for a pistachio, rose water and rhubarb tart on a base of puff pastry (don’t judge me, I am a normal human being with other thing to do in the day time which don’t include making puff pasty). I picked up ‘Light’ Puff Pastry (yes light) and through the checkout it went. Too late. When I got home I briefly checked the ingredients list and to my delight couldn’t see even an ounce of dairy, no butter, no anything. Sadly this means I’m even less inspired to make my own now. Oops.
I promise one day I’ll try. Maybe one rainy Sunday.

Pistachio and Rhubarb

Ingredients:

1 Sheet of Puff Pastry 

350g Rhubarb

1 Egg, beaten

100g Pistachios

100g Pure

100g Light Brown Sugar

2 tsp Rose Water (a loved or hated flavour so feel free to play around here)

1/2 tsp Vanilla Extract

1 Egg

Method:

Preheat your oven to 220 C.

Wash and cut your rhubarb into lengths of about 2 inches.

In a food processor, grind your pistachios to fine crumbs then add the Pure, sugar, rose water and vanilla and blend well (this could also be done with a whisk if you prefer). Next incorporate your egg, fully mixing. Chill in the fridge for at least 15 minutes.

Grease a tray and lie your puff pastry sheet on top, usually about 30cm x 20cm. Using a sharp knife, score a line about 1 inch from the edge of the sheet, all the way around – do not cut all the way through! Brush these edges with your beaten egg. Then using a fork, prick the centre a few times. 

Spread your frangipane pistachio mix within the scored lines of your puff pastry sheet, try not to overlap… This is tricky though, I apparently did not manage it. Then layer your rhubarb on top in lines (or however you want…) and bake in the oven for 20-30 minutes. The edges of the pastry should have risen and have a nice golden colour and the frangipane should have puffed up slightly. Cool on a cooling rack.

 

Impress your dinner party guests…

 

 

 

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