RHUBARB & ORANGE-BLOSSOM FRANGIPANE TART

SERVES 8 / PREPARATION 30 MINUTES / COOKING 30 MINUTES

Rhubarb and orange blossom is a very good combo. We serve slices of this with some good, unsweetened yoghurt.

200g butter

200g caster sugar

1 whole egg plus 1 yolk 200g skin-on whole almond meal

(available in health-food shops) 60g pastry flour (low-gluten flour) 15ml orange-blossom essence

1 tart shell, cooked 300g rhubarb, chopped apricot jam, to glaze

To make the frangipane, cream the butter and sugar at a medium-high speed in a stand mixer fitted with a paddle attachment, until it is really light, fluffy and pale. Add the egg, beating to ensure it is well incorporated. Stop the mixer and scrape down the sides of the bowl thoroughly. Add the almond meal and flour and mix on a low speed to incorporate. Add the orange-blossom essence and mix to combine. The frangipane can be used straight away or kept in the fridge until it’s ready to use. Just bring it to room temperature before trying to spread or pipe it.

Fill the tart shell with the orange-blossom frangipane and cover the top with pieces of chopped rhubarb. Bake at 180℃ for 30 minutes or until the centre has risen and set. Glaze the top with some warmed apricot jam. Set aside to cool completely.

FOR THE FLAKY SHORT PASTRY MAKES 1 X 28CM TART SHELL / PREPARATION 15 MINUTES PLUS 2 HOURS CHILLING TIME / COOKING 20 MINUTES

280g plain flour ½ teaspoon sugar ½ teaspoon salt 170g butter, cold, cubed 110ml water, ice cold

Mix the flour, sugar and salt quickly in a food processor. Add the cubed butter and process until small lumps are visible. Using your hands, rub any larger lumps until you have a consistent crumble. Turn the food processor back on and add two-thirds of the ice cold water then slowly add in the remaining one-third of water until the dough is slightly crumbly but holds together. It should not look wet – you may not use all the water. Allow the dough to rest in the fridge for at least 1 hour or overnight.

Roll out the dough until it is 5cm wider than a 28cm tart tin. Gently place the pastry over the tart tin and press into the corners of the tin, crimping the edges with your fingers. Rest in the fridge for 1 hour or overnight. Blind bake by filling the tart shell with baking paper, baking weights or rice. Bake for 10 minutes at 180℃. Remove the baking weights and bake for a further 10 minutes until lightly golden brown. Remove from the oven and cool on a wire rack.