The tartness of new season’s rhubarb is a perfect contrast to the sweet, almondy frangipane. It’s also picture perfect with its candy-pink hue. Fragrant cardamon brings an exotic note. If you cannot source ground cardamom, extract the seeds from the pods and grind them yourself. You will need about 20 pods.

Method

• First make the pastry: combine all the ingredients in a food processor and blitz until it starts to clump together. Add approximately a tablespoon of water to bind the mixture to it forms a ball.
  Wrap the dough ball in cling film and refrigerate it for 20 minutes until it feels firm.
  Once the dough has rested, roll it out until it is the thickness of a pound coin and is wide enough to line a 22cm loose base tart tin.
  Carefully transfer the pastry to the tin, pushing it gently into the corners, and patching up any cracks or tears. Trim any overhang. Refrigerate the pastry-lined tin for 20 minutes.
  Preheat the oven to 200°C.

• Cover the pastry with foil and pour in baking beans making sure that you press them into the corners.

• Bake for 20 minutes, then remove the baking beans and foil and cook for another five minutes until the pastry is golden.

• While the tart shell bakes, make the frangipane: whisk the butter and caster sugar together until light and creamy, then beat in the egg. Fold through the ground almonds and the cardamom. Once the tart shell is ready, spoon in the frangipane, and press the rhubarb into the frangipane, then bake for another 35-40 minutes, or until the frangipane is set.

• Remove the tart from the oven, and cool in the tin for five minutes. As it cools, dissolve the 40g sugar in 2 tbsp water in a small pan and simmer until slightly syrupy.

• Remove from the heat and add the vanilla. Brush the glaze over the top of the warm tart and allow to cool.
  
  Instagram: denises_kitchen