Name: Rhubarb frangipane tart with sweet dukkah
Cook time: 90 min
Total time: 90 min
Ingredients: 1-2 sheets sweet short pastry; 5-8 sticks rhubarb, cut into lengths just a little shorter than the tin’s width; 2-3 tbsp apricot jam, to glaze whipped cream or crème fraîche, to serve; Frangipane; 250 gram softened butter; 250 gram caster sugar; 250 gram ground almonds; 50 gram plain flour; 3 eggs; Sweet dukkah; 150 gram shelled pistachios, toasted and crushed; 1 teaspoon fennel seeds, toasted; 2 tablespoon caster sugar

Ingredients

1-2 sheets sweet short pastry

5-8 sticks rhubarb, cut into lengths just a little shorter than the tin’s width

2-3 tbsp apricot jam, to glaze whipped cream or crème fraîche, to serve

Frangipane

250 gram softened butter

250 gram caster sugar

250 gram ground almonds

50 gram plain flour

3 eggs

Sweet dukkah

150 gram shelled pistachios, toasted and crushed

1 teaspoon fennel seeds, toasted

2 tablespoon caster sugar

Method

1.Preheat oven to 180°C. Roll pastry to fit a greased 36cm-long rectangular tart tin (or an equivalent square or round tin). Join together two sheets of pastry if necessary.

2.Line tin with pastry then line the pastry with baking paper and baking beans. Bake for 12 minutes then remove paper and beans and cook for a further 7 minutes until pastry is crisp and golden. Set aside to cool while you make the frangipane filling.

3.Using an electric mixer, cream together the butter and sugar until pale. Add the ground almonds and mix again. Add the flour and mix again. Lastly, add the eggs and beat again. The mixture should be pale and fluffy.

4.Fill the pastry case with the frangipane. Cover the surface with the rhubarb pieces so that they’re touching but not overlapping (use a ‘spokes of a wheel’ pattern for a round tart).

5.Bake in the oven for about 40 minutes or until the edges are starting to brown and the middle is no longer wobbly.

6.While the tart is baking mix together the sweet dukkah ingredients.

7.When the tart is cooked, remove from the oven and leave to cool a little. Mix the apricot jam with a touch of hot water to melt it slightly. Brush it carefully over the tart, making sure each piece of rhubarb is covered.

8.Sprinkle with sweet dukkah and serve with whipped cream or crème fraîche.

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Ingredients

Method

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