Rhubarb frangipane tart

“Rhubarb goes hand in hand with almonds and the combination makes this tart absolutely delicious. It also keeps well if you can resist it!”

SERVES 8 TO 10 INGREDIENTS

100g caster sugar

300ml Prosecco or water

1 piece of fresh orange peel 300g rhubarb, cut into 6cm lengths

FOR THE PASTRY

260g plain flour

2 tbsp cornflour

150g chilled butter, diced 3 tbsp icing sugar

1 egg yolk

60ml chilled water

FOR THE FILLING

200g softened butter 200g caster sugar 1 tsp vanilla extract 4 eggs

180g ground almonds 70g plain flour 1 orange, zest only

METHOD

1

Place the caster sugar, Prosecco or water and the piece of orange peel into a saucepan and bring to the boil, reduce the heat and simmer for 5 minutes, before carefully adding the rhubarb pieces. 2 Simmer carefully for 8 minutes. Remove from the heat and leave to cool. 3

To prepare the pastry, place the plain our and corn our into a bowl. Add the diced butter and rub into the our until it resembles ne breadcrumbs. Add the icing sugar and stir in the egg yolk with the chilled water to form a dough. Wrap the dough and place in the fridge to rest for 30 minutes. 4 Pre-heat the oven to 190°C/fan 170°C/gas 5. Brush a 20cm round loose base an tin with melted butter. Roll out the dough in a circle to t the an tin. Lift the dough with a rolling pin and t it neatly into the an tin. Trim the excess dough o . 5

To prepare the filling, place the butter, sugar and vanilla extract into a bowl and whisk until pale, light and fluffy. Add the eggs, one at a time. Fold in the ground almonds, flour and orange zest. Transfer the almond mix into thepastry-lined flan tin and spread evenly. Arrange the cold rhubarb pieces on top and bake for 30 to 35 minutes until set and golden. 6

Leave to cool on a rack before serving with cream or ice-cream.