HARVEST rhubarb

The beautiful pink stems of this sharp and tangy fruit herald the arrival of spring like nothing else. Celebrate its freshness and sweetness in this delightful tart.

RHUBARB & MASCARPONE TART

SERVES 8-10 INGREDIENTS FOR THE FILLING

500g fresh rhubarb, cut into 2cm slices 175g caster/white granulated sugar 30g salted butter, softened

225g mascarpone

30g plain flour

Finely grated zest of 1 orange

2 eggs, separated

100ml double cream FOR THE SHORTBREAD BASE 135g salted butter, softened 65g caster/granulated sugar 160g plain flour

15g cornflour

25g rice flour FOR THE SYRUP

2 teaspoons arrowroot

Freshly squeezed juice of 1 orange 23cm loose-based tart pan

Baking parchment

Baking beans

METHOD

• Preheat the oven to 180°C fan/190°C/ 375°F/gas 5. Put the rhubarb in an ovenproof dish, sprinkle 60g of the sugar over the top and cover with foil. Roast for about 15 minutes. Remove from the oven and strain it, reserving the juice for later. Set aside. Leave the oven on.

• To make the shortbread base, put all the ingredients in a large bowl and rub together using your fingertips until it forms a paste. Knead gently into a smooth ball of dough. Alternatively, put the ingredients in a food processor or stand-mixer and blend until it forms a smooth ball of dough. Roll out the pastry on a lightly floured work surface to form a circle about 5cm larger than the pan. Drape the pastry over the rolling pin and transfer it to the tart pan. Gently mould the pastry into the base and sides. Trim the top edge with a sharp knife. Line the tart case with baking parchment. Fill it with baking beans and blind bake for 15–20 minutes. Remove from the oven, remove the baking parchment and beans.

• To make the filling, put the butter, remaining sugar, mascarpone, flour and orange zest into a large bowl. Beat until evenly mixed, add the egg yolks and cream. Beat to a creamy consistency and set aside.

• Put the egg whites in a grease-free bowl and whisk on a high speed until light and foamy and soft peaks are formed. Transfer to the mascarpone mixture and whisk together, then spoon into the tart case. Distribute the rhubarb evenly over the filling. Bake for 40–45 minutes or until golden brown and the filling is set like a hot soufflé – firm but with a slight wobble.

• To make the syrup, stir the arrowroot and 2 tablespoons of water together in a cup. Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil. Remove from the heat and start stirring in the arrowroot – it may not all be needed, depending on how much juice the rhubarb has produced. The syrup should be just slightly thickened, as it thickens further with cooling.

• Serve the tart warm with the syrup poured on top.

Fermented Foods for Everyday Eating (Ryland Peters & Small, £14.99)