Rhubarb, rose­wa­ter and pis­ta­chio-frangi­pane tart

Serves 4

Country Life Every Week - - Kitchen Garden Cook Rhubarb -

In­gre­di­ents

Pas­try 225g plain white flour 2tb­spn ic­ing sugar 110g but­ter

Top­ping 400g rhubarb 50g caster sugar 50ml wa­ter 1tb­spn rose­wa­ter

Frangi­pane 250g pis­ta­chios 250g but­ter, soft­ened

but not greasy 250g sugar 4 eggs

Dried rose petals and chopped pis­ta­chios for scat­ter­ing

Method

Pre­heat your oven to 200˚C/400˚f/gas mark 6 and grease a 28cm tart tin with but­ter. Sift the flour and sugar into a bowl and ei­ther rub the but­ter in with your fingertips or use a pro­ces­sor.

When it re­sem­bles coarse bread­crumbs, add just enough wa­ter to bring it to­gether with your hands (too much wa­ter will cause shrink­age dur­ing bak­ing), then cover with cling­film and re­frig­er­ate for 20 min­utes be­fore rolling out to the thick­ness of a £1 coin.

Line the greased tin with pas­try, fill with bak­ing pa­per and beans and bake for 15 min­utes. Re­move the pa­per and beans, then bake for a fur­ther 10 min­utes, cov­er­ing the edges with foil if they’re brown­ing too much. Af­ter re­mov­ing the cooked tart case from the oven, lower tem­per­a­ture to 150˚C/300˚f/gas mark 2.

Trim the rhubarb and cut into 8cm lengths. Ar­range in a sin­gle layer in a saucepan and cook over a medium heat, with the sugar and wa­ter, un­til just start­ing to soften. Re­move from the heat and pour in the rose­wa­ter. Set aside, be­ing sure to re­serve the pan juices for later.

For the frangi­pane, blitz the pis­ta­chios in a pro­ces­sor un­til ground, but still slightly coarse. Beat to­gether the but­ter and sugar, ei­ther in a stand mixer or with an elec­tric whisk, adding the eggs grad­u­ally. Once com­bined, fold the ground pis­ta­chios through the mix­ture.

Spoon the frangi­pane into the tart case, be­ing sure to leave space for the rhubarb. Bake for 12–15 min­utes be­fore ar­rang­ing the rhubarb pieces dec­o­ra­tively on top, then bake for a fur­ther 15–20 min­utes, un­til lightly browned and slightly risen.

Scat­ter the tart with a few rose petals and chopped pis­ta­chios, driz­zle with syrup from the rhubarb pan and serve.

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