Method

• Wash the rhubarb and cut the stems into 2.5cm-3cm pieces. Add the sugar and vanilla extract and mix.
• Place the pieces in an ovenproof frying pan of about 24cm diameter and cook over low to medium heat for 6-8 minutes maximum. Do not overcook — you want
• softened but visible pieces of rhubarb.
• Add the cranberries then leave to cool before arranging the pieces in the pan — this will be the top of the tart.
• On a lightly floured surface roll the pastry to 3mm thickness and cut a circle the same diameter as the pan — use a plate of the same size as a guide. Sprinkle  with a little flour.
• Roll the pastry around a rolling pin so you can lift it up. Then unroll it over the cooked rhubarb in the pan.
• Gently prick the pastry all over lightly with a fork.
• Cook at 180°C for 30-40 minutes until golden brown and crisp.
• Carefully remove from the oven – making sure to remember to use an oven glove around the pan handle — and turn the tarte over on a serving plate
• Eat warm on its own or with creme fraiche.