Ingredients

For the Pastry:

• 225g Unsalted Butter (Room Temperature)
• 113g Caster Sugar
• 1 Large Egg
• 454g Plain Flour

For the Frangipane:

• 100g Unsalted Butter (Room Temperature)
• 100g Caster Sugar
• 1 Large Egg
• 100g Ground Almonds
• 15g Plain Flour
• 8 Cardamom Pods.
• 3-4 Sticks of Rhubarb

For the Egg Wash:

• 1 Beaten Egg
• A Splash of Water

For the Decoration:

• Caster Sugar

Tools

• kMix Special Edition Chrome

Method

For the Pastry:

1. Preheat your oven to 190°C
2. For the pastry add the butter and sugar to the bowl of your Kenwood food mixer and attach the K beater. Cream together on medium speed until the sugar and butter are well combined but not fluffy.
3. Add the egg slowly and beat together.
4. Scrape down the bowl of your Kenwood mixer and sift in the plain flour.
5. On slow speed fold in the flour until it just comes together taking care not to over mix.
6. Turn out of the bowl onto the work top for a final knead together.
7. Roll out the pastry to the thickness of a pound coin on a lightly floured surface.
8. Line your bake wear of choice with the pastry, gently pressing it into the sides of the tin. Leave a generous overhang over the sides.
9. Line with baking parchment and fill with baking beans.
10. Chill in the fridge for 20 minutes.
11. Bake in the oven for approximately 15 minutes until very lightly baked.
12. Remove the baking beans and baking parchment. Take a sharp knife and trim the excess pastry that is overhanging so the top is level. Allow to cool.
13. Turn down the oven temperature to 170°C
14. Use some of the remaining pastry for the lid and decorations. Roll out the pastry to the thickness of a pound coin. Cut out a lid the same shape and size as the baking tin you are using. Cut out the centre so that the lid has a border of approximately 3cm wide, so it is wide enough to hold the pastry cut outs going on top.
15. I used heart shapes as the cut outs but you can choose any shapes. Cut your shapes out of the pastry with your pastry cutters and put these and the pastry lid with the centre cut out on a piece of grease proof paper and chill in the fridge until you are ready to assemble the pie. Any left-over pastry can be frozen.

For the Frangipane:

1. To make the frangipane, cream together the butter and sugar in your Kenwood mixer using the K Beater until light and fluffy.
2. Add the egg and slowly mix in. Turn up the speed to medium and beat in well.
3. Take the seeds out of the cardamom pods and grind to a powder in a pestle and mortar.
4. Sift together the flour and ground almonds and add these to the creamed batter, add your ground cardamom and mix together on slow speed.
5. Take the pastry shell and fill with the frangipane batter so it fills just over half the way up the sides of the pastry case.
6. Peel the flat side of the sticks of rhubarb and cut into 1cm pieces. The outer pink layer of the rhubarb gives the pie colour.
7. Lay the rhubarb pieces on top of the frangipane in straight lines, pushed closely together.
8. Add a sprinkling of caster sugar over the rhubarb.

For the Egg Wash:

1. Brush the egg wash over the edges of the tart and take the chilled pastry lid and secure this onto the filled pastry shell. Press to ensure that the lid is well stuck.
2. Brush this with egg wash to stick on the pre prepared cut pastry shapes.
3. Brush carefully over the top of the pastry lid again with the egg wash to glaze everything.

For the Finish:

1. Sprinkle with caster sugar. Chill in the fridge for approx. 45 minutes.
2. Bake in the oven for approximately 45 minutes to 1 hour. The individual tarts will bake quicker than the larger tart. Check after 30 minutes and if the pastry is colouring too much cover with tin foil.
3. The tart is baked when the pastry is golden, rhubarb is soft and frangipane set. Once removed from the oven sprinkle with caster sugar and allow to cool.