less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the rhubarb tart
- 225g/8oz butter
- 280g/10oz caster sugar, plus extra for decorating
- 60g/2¼oz ground almonds, plus extra for decorating
- 150g/5½oz ground pistachios, plus extra for decorating
- 4 free-range eggs, beaten
- 40g/1½oz plain flour
- 1 star anise, crushed
- 2 tbsp grenadine
- 1 tsp ground ginger
- 600g/1lb 5oz rhubarb, trimmed and cut into long pieces
- 4 tbsp apricot jam, warmed with a splash of boiling water
- 22cm/9in ready-baked sweet pastry case
For the blood orange sabayon
- 200ml/7fl oz double cream
- 4 free-range egg yolks
- 50g/1¾oz caster sugar
- 2 blood oranges, juice and zest
- 3 tbsp orange liqueur
- 1 blood orange, zest julienned and flesh segmented
- sprig fresh mint
- 25g/1oz blanched almonds
To make the rhubarb tart, preheat the oven to 200C/180C Fan/Gas 6.
Beat the butter and 225g/8oz of the sugar together in a stand mixer until pale and fluffy, mix in the ground almonds and pistachios, then slowly add some egg, whisk in, then follow with some flour and continue until the egg and flour is all mixed in.
Mix the remaining sugar in a baking tray with the star anise, grenadine and ginger, add the rhubarb and toss well to coat. Cover with kitchen foil and bake for 20–30 minutes, until softened.
Reduce the oven temperature to 180C/160C Fan/Gas 4. Place the pastry case on a baking tray and fill with the frangipane mixture. Decorate with the cooked rhubarb, sprinkle with some caster sugar and bake for 45 minutes. Remove from the oven and cool.
When cool, glaze with the apricot jam and sprinkle over some more pistachios and almonds.
Meanwhile, to make the sabayon, whisk the egg yolks and sugar together in a heatproof bowl, then place the bowl over a pan of gently simmering water (be careful not to let the water touch the bowl). Whisk in 4 tablespoons of orange juice and the orange zest and liqueur and keep whisking over the heat, until thickened.
Whisk the cream to soft peaks in a large bowl and mix in 2–4 tablespoons of the sabayon, to taste.
Serve the tart with the sabayon cream and garnish with blood orange segments, zest and a sprig of mint.