Yorkshire forced rhubarb is the first splash of colour to arrive in the kitchen in the new year and, as such, really is a joy. For me, this is one of my absolute seasonal highs, up there with the first new potatoes, British asparagus and the first partridge of the year.
SERVES 8-10
For the frangipane
150g unsalted butter
150g caster sugar
2½ large free-range eggs, beaten (150g)
50g self-raising flour
150g ground almonds
1 tsp Maldon sea salt, finely ground
bitter almond extract
For the rhubarb
200g Yorkshire forced rhubarb
25g caster sugar
2 tbsp ginger wine
For the tart case
¼ quantity of sweet pastry (see Basics pp. 288–9)
1 large free-range egg yolk, beaten with an equal quantity of water
1. Preheat the oven to 160°C.
2. To make the frangipane, cream the butter and sugar in a mixer. Gradually add the egg interspersed with the flour, then add the ground almonds and salt. Flavour with a few drops of good-quality bitter almond extract.
3. For the rhubarb, cut the rhubarb into 2cm lengths and place on a baking tray, sprinkling with the sugar and ginger wine. Roast for 2 minutes, until the rhubarb just starts to soften. Drain off any juice from the tray and then chill the rhubarb.
4. Roll out the pastry to line a 26cm flan ring or small flan tins. Use an offcut of pastry to push to the pastry well into the corners. Trim the edges, chill for 20 minutes and then blind-bake until just set, approximately 15-20 minutes. Remove the baking beans and cook until a light golden brown, approximately 4-6 minutes.
5. Brush the pastry case with a yolk-and-water egg wash and return to the oven for 1 minute. Repeat.
6. To assemble, fill a piping bag fitted with a 1cm plain nozzle with the frangipane and, starting in the centre, pipe a thick spiral of frangipane to fill the tart. Push the rhubarb pieces into the frangipane, starting at the centre and working outwards. Leave ½cm gap between the pieces and finish 1cm in from the edge of the pastry case.
7. Bake for 15–20 minutes until golden and firm. Allow to cool but do not refrigerate.