There's something timeless about a homemade fruit tart, especially when seasonal rhubarb takes centre stage. With its buttery pastry, nutty almond filling and colourful topping, this bake from Great British Chefs is made for sharing with family and friends. Pair it with our Minerals tableware for a beautifully relaxed dessert setting.
Ingredients:
Pastry:
250g plain flour, sifted
125g unsalted butter, chilled and diced
100g icing sugar, sifted
1 large egg, beaten
Rhubarb:
400g rhubarb, cut into 5-6cm batons
80g caster sugar
½ orange, juiced
1 tsp vanilla extract
Frangipane:
150g unsalted butter, softened
150g caster sugar
3 eggs, beaten
150g ground almonds
30g plain flour
1 lemon, zested
1tsp vanilla extract
3tbsp apricot jam
1 tbsp water
Method
Step one: Rub the flour and butter together until the mixture resembles fine breadcrumbs. Stir in the icing sugar and pinch of fine salt. Add the egg and bring together into a dough. Lightly form into a disc, wrap and chill for at least 1 hour.
Step two: Preheat the oven to 200°C/Gas Mark 6. Place the rhubarb in a roasting tray with the sugar, orange juice and vanilla. Roast for 10-12 minutes until just tender but still holding its shape, carefully remove and allow to cool in its liquid.
Step three: Once the pastry is chilled, roll it out to about 3mm thick. Line the tart tin, pressing the pastry into the corners, then trim the edges. Chill for a further 30 minutes.
Step four: Line the pastry case with baking paper, fill with baking beans and blind bake for 15 minutes. Carefully remove the paper and beans, then return the case to the oven for 5-7 minutes until lightly golden and dry. Set aside and reduce the oven temperature to 190°C.
Step five: For the frangipane, cream the butter and sugar together in a stand mixer fitted with a beater attachment until combined. Add the eggs in three additions, combining well and scraping down the sides of the bowl.
Step six: Fold in the ground almonds, flour, lemon zest, vanilla and a pinch of salt on a slow speed, scraping down the sides of the bowl as needed, until combined.
Step Seven: Spread the frangipane evenly into the tart shell. Arrange the rhubarb neatly on top. Bake for 35-40 minutes, until the frangipane is set and lightly golden. Remove and allow to cool slightly before removing from the tin to cool completely – make sure to release the tart from the tin before it cools completely, otherwise the pastry will stick to the tin.
Step Eight: Whilst the tart is still warm, make a glaze by warming the apricot jam and water in a small pan. Brush over the rhubarb while the tart is still warm, then leave to cool completely. Serve with candied pistachios, extra poached rhubarb and some vanilla crème fraiche.
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