Rhubarb and Orange Frangipane

I like to make this tart in a long rectangular tin as the rhubarb sits nicely along the top. You can however make it in a 22cm round tin - search for ‘geometric rhubarb patterns’ on the internet for inspirational patterns to cover the top.

Start with the pastry; combine the flour, icing sugar and salt in a bowl. Add the butter and using your fingers rub into the flour until it resembles bread crumbs. Add the yolk and mix in the water a tbsp at a time to make a soft dough. Alternatively place the flour, sugar, salt and butter in a food processor, and whizz until it resembles bread crumbs. Add the egg yolk, whizz briefly, then gradually add the water with the motor running until it comes together. Flour the work surface and roll out to fit 34x1cm tin. Trim the edges and freeze for 20 minutes.

For the rhubarb; preheat the oven to fan 180C/200C/gas mark 6. Grate the zest from the orange and set aside for the filling. Place the rhubarb in a single layer in a roasting tin, squeeze over the juice of the orange and sprinkle with sugar. Bake for 15 minutes until just softened but holding its shape. Cool slightly.

For the filling; soften the butter and beat in the sugar until fluffy and slightly paler. Gradually beat in the eggs then fold in the almonds and orange zest. You can do this in a food mixer.

Bake the pastry case blind (line with baking parchment and fill with baking beans) for 10 minutes then a further 5 minute without the paper and beans. Remove from the oven and cool slightly. Reduce the oven temperature to fan 160C/180C/gas mark 4.

Spoon the filling into the tart case and level the top. Drain the rhubarb (keep the syrup for cocktails) and arrange on top. Bake for 30-40 minutes until golden and just set. Serve with dollops of cream.

Recipe submitted by Penny Stephens, a professional recipe writer and food stylist who just loves to cook!