RHUBARB & PISTACHIO TARTS WITH STEM GINGER CRÈME FRAÎCHE -TASTIC!

Serves 8

1 x 320g readyrolled puff pastry sheet (about 35 x 23cm)

Plain flour, for dusting

300g (10½oz) rhubarb stems Caster sugar, for sprinkling

Clear honey, for brushing

1 piece of stem ginger in syrup, drained and finely chopped, plus a little of the syrup

(to taste)

250g (9oz) crème fraîche

To serve

Icing sugar, for dusting

A handful of shelled pistachio nuts, roughly chopped Rhubarb ribbons (see tip across the bottom of the page)

Preheat the oven to 200°C/fan 180°C/gas 6.

Unroll the pastry and peel it from its paper. Put the paper onto a large baking sheet and lightly dust with flour. Replace the pastry on its paper and cut into 8 even-sized rectangles. Re-position each one so that they’re marginally separated. With the point of a sharp knife, score a border about 1cm in around the edge of each, being careful not to cut right through. Score a criss-cross pattern within the borders, then prick the centre of the tarts with a fork.

Cut the rhubarb stems into even-sized pieces that fit exactly into the middle of the tarts, then arrange side-by-side in the middle (roughly 6 pieces per tart, depending on the thickness of the stems). Cut fatter stems in half and arrange them cut-side down. Scatter quite generously with caster sugar (using about 1tsp per tart).

Bake for 30 minutes, or until puffed up and golden. Remove from the oven and immediately brush all over with honey. Set aside, leaving on the baking sheet.

Mix the stem ginger, plus a little syrup to taste, into the crème fraîche. Serve the tarts warm, dusted with icing sugar and scattered with the pistachios and rhubarb ribbons. Serve the ginger crème fraîche on the side or spoon neatly on to each tart.

Try luscious lamb shanks and these tempting tarts in our second extract from a new book of one-pan recipes