Rhubarb Frangipane Tart

Dainty pink stems of rhubarb nestled in sweet frangipane – the prettiest dessert to end any celebration meal. Hands-on time 45min, plus chilling and cooling. Cooking time about 1hr 55min. Serves 8 FOR THE PASTRY  300g plain flour, plus extra to dust  50g icing sugar

 175g unsalted butter, chilled and cubed

 Finely grated zest 1 orange

 1 large egg yolk FOR THE FRANGIPANE  225g unsalted butter, softened  225g caster sugar, plus 1tbsp extra to sprinkle

 3 large eggs  150g ground almonds  50g plain flour  250g rhubarb, trimmed

1 For the pastry, in a food processor, pulse the flour, icing sugar and a pinch of fine salt until combined. Add the butter and orange zest, and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingers.

2 Add the egg yolk and 1-2tbsp ice-cold water and pulse/mix until pastry begins to clump together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.

3 Lightly dust pastry with flour and roll out between 2 sheets of baking parchment to a rough 35cm circle. Carefully peel off top parchment and invert into a rough 24cm round, loose-bottomed fluted tart tin. Remove parchment and gently ease pastry into place to line tin neatly. Trim edges to neaten and prick base all over with a fork. Chill for 10min.

4 Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with 1 of the baking parchment sheets and fill with baking beans. Bake for 18min, or until the pastry sides are set. Carefully lift out parchment and beans and return tin to the oven for 5min, or until the base feels sandy to the touch and is lightly golden. Set aside.

5 For the frangipane, in a food processor, whizz the butter and sugar until light and creamy. Add the eggs and whizz again until combined. Add the ground almonds and flour and pulse until just combined. Alternatively, beat the butter and sugar using a handheld electric whisk, then beat in the eggs and fold in the ground almonds and flour using a metal spoon.

6 Scrape frangipane into the pastry case (still in tin) and gently spread to level. Halve the rhubarb lengthways and cut on the diagonal into 2-3cm pieces. Arrange on top of the frangipane, packing it in tightly as the rhubarb will shrink on baking. Sprinkle over the 1tbsp sugar and bake for 1hr 15min-1hr 30min (covering with foil if catching) or until frangipane is set.

7 Leave to cool in the tin for 10min,

then transfer to a serving plate, or wire rack (if not serving immediately). Serve warm or at room temperature with crème fraîche, if you like. PER SERVING (without crème fraîche) 776cals, 13g protein, 51g fat

(26g saturates), 65g carbs

(36g total sugars), 2g fibre

GET AHEAD Bake pastry case up to a day ahead. Cool completely then store (still in tin) in an airtight container at room temperature. Complete recipe to serve. Alternatively, make up to 6hr ahead and serve at room temperature or reheat in an oven preheated to 160°C (140°C fan) mark 3 for 10min. n