Tuesday, July 13, 2021



Softer and more chewy than summer rhubarb, forced rhubarb is perfect for making pies. Mixed with a delicious frangipane and sprinkled with flaked almonds.



For the pastry:

  • 100g cold unsalted butter
  • 200g plain flour
  • 1 large egg yolk
  • 20g icing sugar

For the filling and glaze:

  • 250g rhubarb, sliced into chunks on the diagonal
  • ½ tsp ground cardamom (from about 20 pods)
  • 125g soft unsalted butter, plus extra
  • 125g golden caster sugar
  • 125g ground almonds
  • ½ tsp vanilla extract
  • 40g caster sugar
  • 1 large egg



  1. First, make the pastry. Tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.
  2. Once the dough has rested, roll it out until it is the thickness of a pound coin. Grease a deep 23cm-diameter tart tin. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
  3. Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry. Fill this with baking beans, making sure that you press them into the corners. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until golden.
  4. While the tart shell is baking, you can make the frangipane. Beat the butter and golden caster sugar together until light and creamy, then beat in the egg. Fold through the ground almonds and the cardamom. Once the tart shell is golden, spoon in the frangipane, and press the rhubarb into the frangipane, then bake for another 35-40 minutes, or until the frangipane is set.
  5. Remove the tart from the oven, and let it cool in the tin for 5 minutes. As it cools, dissolve the 40g sugar in 2 tablespoons of water in a small pan and simmer until slightly syrupy. Remove from the heat, and add the vanilla. Brush the glaze over the top of the warm tart, and allow to cool. Enjoy your dessert!