Rhubarb, rosewater and pistachio-frangipane tart
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
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.