Rhubarb season is my one of my favourites, as there is so many ways to use this tangy fruit and create beautiful sweet bakes out of the bright pink stems. This tart combines an almond frangipane filling with a punch of ginger and always goes down with a wow factor to kick off the fruity spring deserts. The pastry can be substituted for ready-rolled sweet shortcrust if you're short on time.
INGREDIENTS
For the pastry:
200g plain flour
100g butter, cold and diced
50g caster sugar
1 egg yolk
Pinch of salt
Few drops of milk
Tart filling:
125 unsalted butter, softened
125g caster sugar
1 egg
150g ground almonds
2 balls of stem ginger, finely grated
1 tsp cinnamon
3 long stalks of rhubarb
Syrup glaze:
2 tbsp ginger syrup
40g caster sugar
25g flaked almonds
METHOD
1. Tip all the dough ingredients to a food processor with a few drops of milk and blitz till it just comes together into a dough. Be careful not to overwork. Wrap the ball of dough in cling film and refrigerate for 30 minutes. When ready to use, roll out the dough onto a lightly floured surface, the thickness of a £1 coin. Carefully lift and press into a 22cm fluted, loose-bottom tart tin, trimming any dough that hangs off the edges. Patch up any cracks with the spare pastry. Return to the fridge to chill for 20 minutes.
2. Preheat the oven to 170C. Line the pastry with a sheet of baking paper and fill with rice or baking beans, pressing them into the corners. Bake in the oven for 20 minutes then remove the rice and baking paper before returning to the oven for another 10 minutes until the pastry case is golden.
3. Meanwhile, make the frangipane filling by combining the sugar and butter with an electric whisk until light and fluffy. Add the beaten egg and fold through the almond flour, spices and stem ginger.
4. Leave the pastry to cool slightly before pouring in the filling. Chop the rhubarb into 3cm strips and press into the top of the filling before returning to the oven to bake for 35 minutes until golden and set.
5. Spread the flaked almonds over a baking tray and place in the oven for 8 minutes or until toasted and fragrant. While the tart is cooling, dissolve the sugar in the ginger syrup in a saucepan over a low heat. Brush the syrup all over the top of the tart and scatter over the toasted almonds. Leave to cool completely before turning out. Serve with cream or crème fraiche.
