Rhubarb and frangipane tart

Ingredients

For the pastry case:

● 200g plain flour

● 100g cold cubed butter

● 2 tbsp cold water

● 25g caster sugar

● 1 egg yolk

● Pinch salt

For the frangipane:

● 125g butter, softened

● 125g golden caster sugar

● 1 egg

● 1 tbsp ground rice

● 115g ground almonds

For the rhubarb:

● 50ml elderflower and rose cordial – I used Belvoir

● 50ml water

● 4 stalks of forced rhubarb, trimmed to 5cm batons

METHOD

1. First, make the tart pastry by mixing the flour and salt with the butter using your fingertips to create breadcrumbs.

2. Cream the egg yolk and sugar and add to the mix using a little cold water to bring it together.

3. Turn out the pastry and shape it quickly into a thick round and cover with cling film before chilling for about 30 minutes.

4. Blind bake in a greased and lined 20cm cake tin for 12-15 minutes at 190C/170 Fan/410F/Gas Mark 5.

5. Remove the baking beans and paper and brush the base with the reserved beaten egg white and bake for a further 2-3 minutes.

6. Make the frangipane by creaming the butter and sugar together until very light and fluffy and add the egg. This mix can sometimes split so adding a little ground rice helps to stabilise it.

7. Add your ground almonds and fold those in.

8. Heat the cordial and reduce to a syrup. Then add the rhubarb batons for a minute or two off the heat.

9. Pour the frangipane mix into the tart case and press the rhubarb into the top in any pattern you like. Reserve the syrup.

10. Bake for 35-40 minutes at the same temperature. Cool and drizzle the remaining syrup over the top. I served with some ice cream but thick, whipped double cream with a little lemon zest and icing sugar would be delicious too.