The most moist, deliciously simple tart, also know as crostata di rhubarb con frangipane.

This delicious rhubarb, rosewater and pistachio-frangipane tart is perfect for afternoon tea says our kitchen garden cook.

3 Preheat the oven to 190 degrees (170 fan). Lightly grease a 36cm x 13cm rectangular, loose-bottomed, fluted tart tin and set aside. 4 Lightly dust the work surface with flour, then roll the ...

Spread this onto the base of the tart case. Place the sliced rhubarb on top of the frangipane into any decorative form you wish – keeping the slices as close together as possible.

The rhubarb stars in this rhubarb frangipane tart, that Steve Austin has picked from Eat Local Volume 1.

Arrange the rhubarb and strawberries on top of the frangipane, sprinkle over the remaining 2 tsp caster sugar and scatter over the flaked almonds.

Or, cut the rhubarb into your desired shape and size. Arrange it artfully on the frangipane, covering almost all of it. 3. Transfer the tart to the oven (without the baking sheet).

Mix together the filling ingredients. Scatter the rhubarb and raspberries over the base of the tart, then spoon the filling in on top. It does not matter if the fruit protrudes from the surface.

2. For frangipane, beat butter, sugar and vanilla seeds in a bowl until pale (3-5 minutes), add almond meal and egg and stir to combine. 3. Preheat oven to 190C. Roll pastry to a 40cm x 15cm rectangle ...