This is a truly classic springtime tart. It can be made with forced rhubarb from the end of January or with fresh rhubarb from mid March. As such it’s suitable for Valentine’s day, Easter and as a special Mother’s day treat.
Prep time 30 minutes/Cook time 65 minutes/Serves 6
Ingredients:
For the pastry:
200g (7 oz) plain flour
20g (3/4 oz) icing sugar
100g (1/2 cup) cold unsalted butter
1 large egg yolk
For the filling and glaze:
125g (4 1/2 oz) soft unsalted butter, plus extra
125g (4 1/2 oz) golden caster sugar
1 large egg
125g (4 1/2 oz) ground almonds
½ tsp ground cardamom (from about 20 pods)
250g (9 oz) rhubarb, sliced into chunks on the diagonal
40g (1 ½ oz) caster sugar
½ tsp vanilla extract
Method:
Begin by making the pastry. Combine the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball or it will become tough rather than flaky. Wrap in clingfilm (plastic wrap) then transfer to your refrigerator to chill for 20 minutes.
Once the dough has rested, roll it out until it is 5mm (1/5 in) thick. Grease a deep 23cm (9 in) diameter tart tin. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang then transfer to your refrigerator and chill the pastry for 20 minutes.
Preheat the oven to 190°C (170°C fan/375°F/gas mark 5).
Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry (it will go in easier this way). Fill this with baking beans or beads, making sure that you press them into the corners. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until golden.
While the tart shell is baking, you can prepare the frangipane. Beat together the butter and golden caster sugar until pale and creamy, then beat in the egg. Fold through the ground almonds and the cardamom. Once the tart shell is golden, spoon in the frangipane, and press the rhubarb into the top of the frangipane. Return to the oven and bake for another 35-40 minutes, or until the frangipane is set.
Remove the tart from the oven, and set it aside to cool in the tin for 5 minutes. As it cools, dissolve the 40g (1 ½ oz) sugar in 2 tbsp of water in a small pan and simmer until slightly syrupy. Remove from the heat, and add the vanilla. Brush the glaze over the top of the warm tart, and allow to cool.
