Rhubarb Frangipane Tart

Double cream, to serve Serves 6, Prep and Cook 1 hour, 40 mins

1²⁄³ cups plain flour

²⁄³ cup icing sugar mixture, plus extra to decorate

100g cold unsalted

butter, chopped

1 egg yolk

350g trimmed rhubarb stalks, cut into 8cm lengths

¹⁄³ cup caster sugar

1 Lightly grease a 13cm x 35cm rectangular loose-base flan tin. Place on an oven tray.

2 To make pastry, process flour, icing sugar and butter in a food processor to form fine crumbs. With motor operating, add yolk and 1 tblsp of water until mixture comes together. Remove. Shape into a flat rectangle. Refrigerate, covered, for 30 minutes.

3 Roll out pastry between two sheets of baking paper large enough to line tin. Trim. Pinch pastry against sides to extend ½cm above edge. Refrigerate for 30 minutes. Cover with a sheet of baking paper. Fill with dried beans or rice.

4 Cook in a moderately hot oven (190C) for 15 minutes. Remove paper and beans or rice. Cook for a further 7 to 8 minutes, or until lightly golden. Cool slightly.

5 Meanwhile, place rhubarb in a large frying pan with caster sugar and 2 tblsps water. Stir over a medium heat until sugar is dissolved. Cook, stirring occasionally, for about 3 minutes, or until tender. Cool.

6 To make frangipane, beat butter and sugar in small bowl with an electric mixer until fluffy. Beat in eggs until combined.

Stir in almond meal and flour.

7 Spoon into pastry case. Spread evenly. Arrange rhubarb over frangipane.

8 Cook in a moderate oven (180C) for about 40 minutes, or until filling is firm. Stand for 20 minutes. Remove from tin.

9 Dust with extra sifted icing sugar.

Serve warm or cold with double cream.