YORKSHIRE RHUBARB AND ALMOND TART

1 HR 30 MINS, PLUS 40 MINS RESTING

SERVES 10-12

For the sweet pastry

— 165g unsalted butter, softened

— 165g caster sugar

— 2 large eggs

— 400g plain flour

For the frangipane

— 125g unsalted butter, softened

— 125g caster sugar

— 2 large eggs

— 125g ground almonds

— 25g plain flour

— 50g flaked almonds

For the poached rhubarb

— 500g caster sugar

— 600g Yorkshire rhubarb

First, make the pastry. Beat the butter and sugar together in a large bowl, then beat in the eggs one at a time. Fold in the flour and bring together into a ball, then wrap and rest in the fridge for 20 minutes.

Next, make the frangipane. Beat the butter and sugar together, then beat in the eggs one at a time. Fold through the ground almonds and flour. Cover and let the mixture stand at room temperature.

Preheat the oven to 170C/150C fan/gas mark 4 and grease a 28cm loose-based tart tin.

Once the pastry has rested, roll out on a lightly floured surface to 5mm thick. Line the tin with the pastry and then rest in the fridge for a further 20 minutes. Once chilled, line with parchment paper and fill with baking beans to blind bake for 15-20 minutes, until golden brown. Remove the paper and beans, then leave to cool.

Turn the oven down to 160C/140C fan/gas mark 3.

In the meantime, poach the rhubarb. In a pan, bring a litre of water and the sugar to the boil to make the syrup. Cut the rhubarb into batons 6-7cm long and wash. In a separate bowl, pour the sugar syrup over the rhubarb and cover with aluminium foil. Let it cool completely.

Once the tart case is cool, fill with the frangipane mix. Top with half of the poached rhubarb and all of the flaked almonds. Bake in the middle of the oven for approximately 40-50 minutes, until browned on top and the frangipane is just set. Once cooked, brush some of the rhubarb poaching liquid on to the tart.

Leave to cool slightly, then serve with the remaining poached rhubarb and crème fraîche, mascarpone or vanilla ice cream.