Sometimes I see a dish – often on social media – and it begs me to stop. “What is that?” I think. “And how do I get it?!” That very thing happened when I spied this two-toned beauty from AP Bread.
According to head baker Dougal Muffet, it’s a “play on a traditional Parisian flan”. The tart bubble of stewed Moonacres rhubarb is the perfect offset to the rich whack of salty, sweet custard. And the drama of that layering: perfection. The challenge? “Figuring out how to keep the rhubarb on the bottom.”
The shattery brisée base stays true to AP’s signature deep brown hue. And honestly, no better vessel could there be. Here are all the details.
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SIGN UPWhat: Salted pistachio and rhubarb flan.
How: A brisée base is layered with stewed rhubarb and filled with salted pistachio custard that uses Messina’s roasted pistachio paste. A smattering of crushed pistachios is the crown.
Cost: $14.50
Where: AP Bakery atop Paramount House, the CBD’s AP Place, Newtown’s AP Town and Carriageworks Farmers Market.
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