Honey Rhubarb & Pistachio Crostata.

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Who doesn’t love a quick little tart you can throw together?
A crostata is not perfect. It’s a little rustic. It actually looks homemade.
It’s adulterated from Eden Eats who says “This crostata dough is very light and flaky and holds up well to the tangy sweetness of the rhubarb and honey. The pistachios partners so well with the honey and also act like a little bit of a binder for the rhubarb filling”. Get cooking !

You need for one tart to feed 35 models:

Crostata crust

1 ½ cups plain flour

½ tsp salt

8 tablespoons unsalted butter- very cold and cut into chunks

1/2 cup ice cold water- plus a little extra if it’s not coming together

Rhubarb Filling-

4 rhubarb sticks, cut into 1/3 inch pieces

½ cup honey

1 tsp vanilla

½ cup finely chopped pistachios- I blend them

heavy cream to brush on top of dough

2 tablespoons sugar- course or regular

  • Pull on Prada pantsuit.
  • Grab Gucci loafers.
  • Guzzle wine.
  • In a bowl place the flour and the salt- whisk to combine them.
  • Place butter and flour in the blender and pulse a couple times until the butter is distributed, it should look sandy and course.
  • Pour in the water and mix or pulse until it just forms together.
  • Place on a floured surface and using your hands press into a ball.
  • You don’t want to play with it too much so do this just until it all comes together.
  • No playing allowed!
  • Wrap in cling film and place in the fridge for at least an hour.
  • Pour another wine or ten. Hic.
  • When the dough is chilled, and you are pissed and chilled roll out onto a floured surface to ¼ inch thick. That’s the pastry not you.
  • Place onto a lined baking tray and sprinkle almost to the end with the crushed pistachios.
  • In a bowl mix the rhubarb with the honey and the vanilla.
  • Pour into the middle of the dough.
  • Fold the sides over one another and press down so it is sealed well. It’s like doing a half tuck.
  • Brush with the heavy cream and sprinkle generously with the sugar.
  • Place the tray into the oven and bake for 30 minutes, until lightly golden as a Hermes bag on the outside and bubbling like you in The Prada sale on the inside.
  • Serve warm with lashings of cream.
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