This delicious tart with a layer of tangy roasted rhubarb and topped with a sweet almond frangipane is perfect for dining al fresco in the back garden
Ready in 1 hour 30 minutes, plus chilling time.
Flour, for dusting
300g ready-made shortcrust pastry
250g rhubarb, trimmed and chopped
175g caster sugar
3 tbsp orange juice
150g unsalted butter, melted
125g ground almonds
½ tsp vanilla extract
2 medium eggs, beaten
Icing sugar, for dusting
Preheat the oven to 200C / Fan 180C / Gas Mark 6. Lightly dust a work surface with flour and roll out the pastry to about 3mm thickness. Use to line a 23cm loose-based fluted flan tin. Chill in the fridge for 30 minutes.
Meanwhile, place the rhubarb, 25g of the caster sugar and the orange juice in a shallow roasting tin. Roast in the preheated oven for about 20 minutes until just tender, turning once. Leave to cool.
Trim off the excess pastry from around the edge of the chilled pastry case and prick the base all over with a fork. Line the case with baking paper and baking beans and bake blind for 10 minutes. Remove the beans and lining and bake for a further 5 minutes until pale golden.
Strain the rhubarb from the roasting juices and spoon into the pastry case. Beat together the melted butter, remaining caster sugar, ground almonds, vanilla extract and eggs in a bowl until smooth and creamy. Gently spread over the rhubarb.
Bake the tart for 30-35 minutes until the topping is golden and just set. Serve warm or cold dusted with icing sugar. Serve warm or cold with crème fraiche or vanilla ice cream.
Serve it with style: Try piping swirls of fruit puree or sieved jam onto individual serving plates before gently placing the slices on top. Decorate with tiny fresh mint or basil sprigs.