This seasonal tart is almost too pretty to eat! Vibrant pink rhubarb is cooked in an almond frangipane and an orange-y pastry. The perfect way to end your easter celebrations.
Step 1For the pastry, in a food processor pulse the flour, icing sugar and a pinch of fine salt until combined. Add the butter and orange zest and pulse until the mixture resembles fine breadcrumbs. Alternative rub the butter into the flour mixture using your fingers.
Step 2Add the egg yolk and 1-2tbsp ice-cold water and pulse/mix until pastry begins to clump together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
Step 3Lightly dust pastry with flour and roll out between 2 sheets of baking parchment to a roughly 35cm circle. Peel off top parchment and invert pastry into a roughly 23cm round, fluted tart tin. Peel off top parchment and line tin neatly with pastry, making sure you press it into the flutes. Trim edges to neaten and prick base all over with a fork. Chill for 10min.
Step 4Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with 1 of the baking parchment sheets and fill with baking beans. Bake for 18min, or until the pastry sides are set. Carefully lift out parchment and beans and return tin to the oven for 5min, or until the base feels sandy to the touch and is lightly golden. Set aside.
Step 5For the frangipane, in a food processor whizz the butter and sugar until light and creamy. Add the eggs and whizz again until combined. Add the ground almonds and flour and pulse until just combined. Alternatively, beat the butter and sugar with a handheld electric whisk, then beat in the eggs and fold in the ground almonds and flour using a metal spoon.
Step 6Scrape frangipane into the pastry case (still in tin) and gently spread to level. Halve the rhubarb lengthways and cut on the diagonal into 2-3cm pieces. Arrange on top of the frangipane, packing it in tightly as the rhubarb will shrink on baking. Sprinkle over the 1tbsp sugar and bake for 1hr, or until the frangipane is golden and set.
Step 7Leave to cool in the tin for 10min, then transfer to a serving plate or wire rack (if not serving immediately). Serve warm or at room temperature with crème fraîche.
GET AHEAD:
Bake pastry case up to a day ahead. Cool completely then store (still in tin) in an airtight container at room temperature. Complete recipe to serve.
Per serving (without crème fraîche):
Calories: 776
Protein: 13g
Total fat: 51g
Saturates: 26g
Carbs: 65g
Total sugars: 36g
Fibre: 2g
Rhubarb is having a moment right now and this is why
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
