using a loose-bottomed, fluted square tin measuring 23 x 23 x 2.5cm (9 x 9 x 1in)

1 quantity Sweet Shortcrust pastry (see recipe)

egg wash (see page 38)

For the frangipane

100g (3½oz/½ cup minus 1 tablespoon)

unsalted butter, at room temperature

100g (3½oz/½ cup) caster (superfine) sugar,

plus extra for sprinkling

70g (2½oz) ground pistachios

80g (2¾oz) ground almonds

100g (3½oz) eggs (shelled weight), lightly beaten

For the fruit decoration

4–6 rhubarb stems, depending on thickness

4 eating apples – Pink Lady work well

juice of 2 large lemons

8 blackberries or blueberries (optional)

To finish

pastry decorations

100ml (3¹⁄³fl oz/¹⁄³ cup plus 1 tablespoon) water

50g (1¾oz/¼ cup) caster (superfine) sugar

½ teaspoon ground ginger

slivered pistachios (optional)


Make the pastry following the recipe on page 12. After resting, line, blind bake and trim the pastry case using the tips and method on page 38. Any spare pastry can be cut into shapes and used to make decorations. Keep the baked pastry case in its tin for later use.

For the frangipane, beat together the softened butter and sugar, either by hand or with a freestanding mixer. When combined, add one-third of each of the ground nuts, mix to combine, then add one-third of the eggs, mix to combine, and so on, until all of the ingredients have been added. Be careful not to overmix, as this will introduce too much air into the frangipane, which will have an effect on the finished bake.

Half-fill the pastry case with a layer of the frangipane, smoothing it out evenly with a palette knife and place in the fridge while you prepare the fruit.

If decorating the tart as shown, you will need to select rhubarb stems that are similar in width to one another.

Carefully slice the rhubarb across each stem into 1cm (½in) thick pieces, trimming the coloured skin off the flat side of half the slices, to expose the white flesh inside .

To soften the apples, follow the instructions on page 53, remembering to use the lemon juice.

Remove the tart base from the fridge and start to lay the rhubarb tiles onto the frangipane in a staggered effect – working from adjacent corners, alternating between the red and white sides of the rhubarb, until most of the frangipane is covered (leave a diagonal strip clear for the extra fruit). Before adding the apples, dry well on a tea towel then place them in a decorative manner along the exposed frangipane. You may not need all of the slices. Add the berries and any pastry decorations you have prepared (remembering to egg wash those). When you are happy with your design, make a sugar syrup by boiling the water, sugar and ground ginger together in a small pan for a few minutes until thickened. Allow to cool for 5 minutes, then brush over the rhubarb and apple. Place in the fridge for at least an hour before baking.

Preheat the oven to 160°C (325°F), Gas Mark 3.

Sprinkle the tart with a dusting of sugar before placing it onto a baking sheet. Cover with kitchen foil and place in the oven. The tart can take up to 2 hours to cook, the time depending on how deep the frangipane has been spread, oven accuracy and how thick the fruit has been sliced. I suggest checking after the first hour, then every 20 minutes thereafter, removing the foil for the final 20 minutes. The tart is ready when you can see that the frangipane has dried, leaving the sides of the pastry case, and the fruit is tender.

Remove from the oven and allow the tart to cool before removing from the tin.

Sprinkle with pistachio slivers, if using, then slice and serve either warm or cold.

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Recipe courtesy of Julie Jones @julie_jonesuk and Octopus Publishing Group.  Photography courtesy of  Pete Cassidy @petecassidyfoto

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