When I tried this gorgeous tart for the first time, I thought that it was one of the best things I had ever made.

Considering I write hundreds of recipes every year, it’s a big call, but it really is so good! A simple pastry, buttery and short, filled with a delicate pistachio frangipane studded with raspberries and rhubarb. Eaten with dollops of creme fraiche this tart is absolutely magical.

If you don’t have rhubarb, you could use only raspberries, and vice versa. And of course the pistachios can be swapped with more traditional ground almonds or a combination of both. As you cannot really find pre-ground pistachios, the easiest thing to do is simply blitz them in a food processor until finely ground.

Rhubarb, Raspberry + Pistachio Tart

Serves 8-12

Sweet shortcrust pastry

200g plain flour, plus extra for dusting
125g cold unsalted butter, cubed
1 tbsp caster sugar
Pinch of sea salt
1 egg

Pistachio frangipane

200g softened unsalted butter
180g caster sugar
3 eggs, lightly whisked
200g natural pistachios, finely ground
Pinch of flaky salt
1 tsp vanilla extract
200g rhubarb, cut into 2 cm pieces
125g raspberries
Demerara sugar, to top
Creme fraiche, to serve
Roughly chopped pistachios, to serve

Method: 

In the bowl of a food processor, place the flour, butter, sugar and salt. Pulse the mixture until it resembles bread crumbs. Add the egg and continue to pulse until the pastry dough just comes together. Turn onto a clean bench, gently using your hands to bring it together. Shape into a flat dish, wrap well and refrigerate for at least 30 minutes.

For the frangipane filling, cream the butter and sugar in a stand mixer with a whisk attachment until light and fluffy. Add in the eggs, a third at a time, beating well between each addition. Finally mix in the ground pistachios, salt and vanilla and continue to mix until well combined. Cover and chill in the fridge for 30 minutes.

Remove the pastry dough from the fridge and roll out on a lightly floured work surface to 1.5-2mm thickness. and ease it into a 25 cm fluted loose-bottomed tart tin, gently pressing the dough into the edges. Trim excess  by running your rolling pin over the rim. Chill the tart shell in the fridge for 30 minutes.

Preheat the oven to 180C (200C conventional).

Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads.

Reduce the oven to 170C (190C conventional).

Spread the pistachio frangipane mixture into the par-baked tart shell, smoothing it with a spatula. Press in the rhubarb and raspberries and scatter the fruit with demerara sugar.

Bake in the preheated oven for 50-55 minutes, or until the mixture is set. It will still be wobbly, but should not be gooey.

Allow to cool completely then remove from the tin. Serve with dollops of creme fraiche and a scattering of roughly chopped pistachios.

What else I’m cooking: Everything in my new cookbook, GOOD COOKING EVERY DAY!!!! Which is out now!

What else I’m eating: The Leafy Greens salad with chicken from Green On! It’s the place I go to when I want to buy a salad that feels like I’ve made it at home! 10/10 every time!