Rhubarb and strawberry tart with candied pistachio and fennel seeds

AT A GLANCE

  • Serves 8 people

Best-quality butter puff - whether homemade or store-bought - is really the making of this tart.

  • 300 gm butter puff pastry (such as Carême)
  • 350 gm (about 5½ large stems) rhubarb, cut into 8cm lengths
  • 200 gm strawberries, hulled and halved
  • 55 gm (¼ cup) raw sugar
  • To serve: Greek-style yoghurt
  •  
  • Frangipane
  • 150 gm butter, softened and diced
  • 110 gm (½ cup) caster sugar
  • ½ tsp vanilla bean paste
  • 150 gm almond meal
  •  
  • Candied seeds
  • 80 gm pistachios
  • 1 tbsp pepitas
  • 1 tsp fennel seeds
  • 55 gm (¼ cup) white sugar
01   For candied seeds, stir ingredients in a saucepan and over medium-high heat until sugar begins to crystallise and cling to seeds (8-10 minutes). Spread onto a baking tray lined with baking paper and set aside to cool. Seeds can be stored in an airtight container for up to 1 month.
02   For frangipane, beat butter and sugar in an electric mixer until pale (3-5 minutes), add vanilla and almond meal, then beat on low speed until well combined (1-2 minutes). Refrigerate until required. Frangipane will keep for 3-4 days; use straight from fridge.
03   Preheat oven to 180C. Roll out pastry on a lightly floured surface to a 12cm x 35cm rectangle, then transfer to a baking tray lined with baking paper and dock all over with a fork. Spread a thin layer of frangipane over pastry, leaving a 2cm border. Arrange rhubarb crossways over the pastry, top with strawberries, scatter with sugar and bake until pastry is golden and fruit is tender (35-40 minutes). Scatter with candied seeds and serve warm or at room temperature with yoghurt alongside. Best eaten on day of making.
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