Rhubarb would have to be one of my favourite things to bake with! Pies, cakes, tarts! I think it brings such a wonderful tartness which I adore. Even simply baked in the oven with vanilla, orange and a little sugar is the most perfect accompaniment to my morning's yoghurt. Here I've paired it with a creamy almond filling and flaky buttery pastry, which by all means make it yourself if you have time aplenty. I've suggested a store-bought pastry for those who are time poor, but only on the condition that you seek out good quality puff pastry, as it will make all the difference.
MAKES 1 TART
1 375g block puff pastry, rolled out
1 bunch rhubarb, trimmed and sliced thinly
1 tbsp caster sugar
1 tbsp plum jam
FOR FRANGIPANE FILLING
1 cup almond meal
1/2 cup caster sugar
1 tsp vanilla extract
creme fraiche, to serve
1. Preheat the oven to 180C. Line a 24cm flan tin with the puff pastry. Gently press the pastry into the edges.
2. For the frangipane filling, process all ingredients in a food processer until pale and combined. Alternatively beat by hand until combined. Spoon in filling into pastry shell and smooth out.
3. Gently press slices of rhubarb, packing them tightly, onto the filling, ensuring minimal gaps. Splash the rhubarb with a little water to ensure the fruit doesn't dry out and sprinkle with the sugar. Bake in preheated oven for 45 minutes or until pastry is golden brown and the rhubarb is cooked.
4. While the tart is cooling, gently melt the jam on a low heat. Brush the melted jam over the tart.
Serve with a dollop of creme fraiche.