HOW TO MAKE Pistachio tart with rhubarb tiles

SERVES 9

400G SHORTCRUST PASTRY

100G UNSALTED BUTTER

100G CASTER SUGAR

2 EGGS (BEATEN)

70G GROUND PISTACHIOS

80G GROUND ALMONDS

4-6 SIMILAR-WIDTH RHUBARB STEMS

2 LARGE LEMONS

2 PINK LADY APPLES, PEELED AND CHOPPED

8 BLACKBERRIES OR BLUEBERRIES FOR THE GLAZE

50G SUGAR

1 TSP GROUND GINGER

1 Line a loose-bottomed, fluted tin (23cm sq) with the pastry and blind bake for 30 minutes at 180°C (160˚C fan oven) gas mark 4. Brush with egg wash; bake for another 10 minutes.

2 Beat together the butter and sugar. Add the eggs and ground nuts a little at a time, mixing gently.

3 Half-fill the pastry case with a layer of the frangipane mixture and place in the fridge to chill.

4 Slice the rhubarb stems into 1cmthick pieces and trim the coloured skin off the flat side of half of them.

5 Squeeze the lemons and put the juice into a pan of water. Soften the apple slices by simmering gently.

6 Remove the pastry case from the fridge and lay the rhubarb on top, working from adjacent corners and alternating between red and white. Leave a diagonal strip for the apple.

7 Dry the apple on a tea towel and place decoratively along the clear strip on the tart. Add the berries.

8 Make the glaze by boiling 100ml water with the sugar and ginger for a few minutes until thickened.

9 Allow to cool for 5 minutes, then brush it over the rhubarb and apple.

10 Place the tart in the fridge for an hour before covering with foil and baking for two hours at 160˚C (140°C fan oven) gas mark 3.

11 Cooking times vary, so check after an hour, then every 20 minutes, taking off the foil for the final 20 minutes.

RECIPE FROM Julie Jones (see right).