rhubarb almond and orange blossom tart

Serves 6-8

Ingredients

Pastry:

340g plain flour

165g unsalted butter

165g caster sugar

4 egg yolks, lightly beaten

1-2 tbsp cold water

Frangipane:

200g butter, softened

200g caster sugar

3 eggs

200g ground almonds

3 tbsp plain flour

1/2 tsp almond essence (optional)

400g forced rhubarb stems

3 tbsp caster sugar

1tsp orange blossom water

200ml water

Preheat the oven to 190C/ fan 170C

To make the pastry, tip the flour into a large bowl. Cut the butter into cubes and dot over the flour, rub the butter into the flour until the mixture looks like breadcrumbs (this can also be done in a food processor). Stir in the caster sugar, then make a well in the centre, add the egg yolks and mix together, adding water until it comes together in a smooth ball. If the mixture is still crumbly, add a little more water. Roll in cling film and refrigerate for half an hour.

Meanwhile, for the frangipane, cream the butter and sugar together with a wooden spoon, electric whisk or food processor, until light and fluffy. Slowly add in the eggs, interspersing with spoonfuls of flour and almonds, to stop it curdling. Add in the rest of the flour and almonds, and mix well.

Roll out the pastry on a floured surface and use it to line a tart tin. I used one which had a 25cm diameter and depth of 4cm. If yours is smaller, you may have to leave out some of the frangipane as it rises during cooking. The pastry is very short and crumbles easily, but patch it up with any remaining pastry and trim off the edges. Fill the case with the frangipane filling and smooth the top. (The pastry does not need to be blind baked in this instance).

Slice each rhubarb stem in half lengthways and lay across the tart. Bake for about an hour, until golden, risen and set. Remove from the oven and cool.

Meanwhile, with the remaining rhubarb, slice into pieces of around 10cm. Put into a saucepan with the water and sugar and poach for 5 minutes, until softened. Remove the rhubarb with a slotted spoon, and reduce the liquid a little until it is viscose and syrupy. Remove from the heat, stir in the orange blossom water and brush over the top of the cooled tart, I also sprinkled it with some freeze dried raspberries.

Serve with double cream!