Rhubarb, pistachio and almond frangipane tart

ingredients

serves 10-16

For the pastry

• 350g plain flour

• 100g icing sugar

• 225g cold unsalted butter, cubed

• 3 egg yolks

  For the rhubarb

• 2 sturdy sticks of forced rhubarb

• 3 tbsp caster sugar

• Seeds from 1/2 vanilla pod

• Zest of 1/2 orange

  For the frangipane

• 75g shelled pistachios

• 150g soft unsalted butter

• 150g caster sugar

• 75g ground almonds

• 3 eggs

instructions

To make the pastry, place the flour, sugar, a pinch of salt and the butter in a food processor (or mix with your fingers tips) and blitz until the mix resembles breadcrumbs. Add the egg yolks, pulse it again a couple of times to mix them in, then check that the pastry sticks together when you grab a handful. If not, add a few drops of cold water and pulse a little more. Empty the crumbly mix into a bowl and push into a ball before flattening slightly and putting in the freezer to firm up.

Meanwhile, get the rhubarb ready for its big moment. Wash, then cut it into 4cm lengths. Place in a heat-proof bowl and toss with the sugar, vanilla seeds and orange zest. Add a splash of water, then cover tightly in clingfilm and place on top of a simmering pan of water. Leave it to tick away for the 30 minutes, occasionally giving it a gentle shake. This is a great way of cooking rhubarb as it gets poached in its own juice and doesn't fall apart on you. Have a check and if you can just stick a knife through it, it's ready - you don't want to over-cook it as it will continue to cook in its juices. Remove the clingfilm and leave to cool.

Preheat the oven to 170C/325F/Gas 3. Take the dough out the freezer, and using the coarse side of a grater, grate the pastry into a 28-cm loose-bottomed tart tin - you probably won't need all the pastry so perhaps only grate a quarter of the piece at the time. Working quickly, push the pastry against the sides of the tin with your finger tips - it doesn't need to be neat as you'll be tidying it up later. Do the base as well making sure it's about 1/2cm thick. Return to the freezer for a further 10-15 minutes until completely frozen. Once frozen, run a knife around the edge to trim off any excess pastry, prick in a few places with a fork, then place in the oven for 15-20 minutes until golden and firm to the touch. Leave to cool.

Meanwhile, make the frangipane. Place the pistachios in a food processor and grind until coarse (or chop). Put to one side, then chuck the butter and sugar into the processor (or use a wooden spoon, bowl and elbow grease) and cream together until pale, then add the nuts and a good pinch of salt. As soon as they're mixed in, add the eggs, one at a time. Spoon the frangipane into the cooled tart base and spread evenly. Arrange the rhubarb prettily on top, then place in the middle of the oven for 30-45 minutes until golden brown and just set. Leave to cool, then serve with cream.