Roast Rhubarb, Almond and Pistachio Tart

Ingredients

Apricot jam

Icing sugar to finish

Mascarpone

Sweet pastry

7 oz soft flour, sieved

3.5 oz Westgold Unsalted butter

1.8 oz icing sugar

2 egg yolks

Pinch of salt

Seeds from ½ vanilla bean

½ lemon, zested

Frangipane

4 oz Westgold Unsalted butter, soft

4 oz caster sugar

2 eggs, lightly beaten

3.5 oz ground almonds

0.7 oz ground pistachios

0.2 oz flour

Roasted rhubarb

8.8 oz rhubarb, trimmed, rinsed and cut into 3cm batons

1.8 oz caster sugar

Zest of 1 lemon

Method

Sweet pastry

Very lightly cream butter and icing sugar.

Lightly beat yolks, salt, vanilla and zest together.

Add yolk mixture to creamed mixture.

Lightly mix in flour without overworking.

Wrap in clingfilm and refrigerate for 30 minutes.

Frangipane

Mix the almonds, pistachios, and flour together.

Cream butter and sugar until pale and creamy.

Beat in the eggs a little at a time (if start to split add a little of the dry ingredients).

Fold in dry ingredients.

Roasted rhubarb

Place rhubarb on silicone paper in small roasting dish.

Sprinkle with the sugar and lemon zest.

Cover with tin foil and bake for approx. 15 minutes at 329°F checking every 5 minutes until just soft but holding their shape.

Assembly and baking

Roll out pastry and line a 20cm fluted flan mould, dock with fork and rest in fridge for 30 minutes.

Spread a thin layer of apricot jam across the base.

Fill with frangipane mixture.

Arrange the rhubarb batons over the frangipane and bake at 383°F for approx. 30 minutes until cooked.

Allow to cool, remove from mould and dust with icing sugar.

Serve with a bowl of mascarpone.