Fancy rhubarb tart from Sift: The Elements of Great Baking (page 246) by Nicola Lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: amount of rhubarb should be 200g, NOTE: 7oz is correct. Pertains to US edition only.

    Start recipe a day ahead.

  • caillahess on April 05, 2026

    Made in a 9 in fluted tart pan with no adjustments to quantities. Skipped the rhubarb strips on top because I was using frozen rhubarb from last season for the compote. Agreed that it's definitely only one egg for the frangipane.

  • kwansicle on July 18, 2024

    Quite tricky to get the rhubarb on top thin enough, but the tart is delicious without. One of the first pate sucree recipes I've used that doesn't shrink dramatically. Pretty sure the pistachio frangipane is supposed to be with one egg instead of two (was way too liquidy with two and checks out with the amounts of the base frangipane recipe).

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