My previous attempt at a rhubarb tart didn’t come out as pretty as I had intended. Back to the drawing board, and this time using one of my other favourite ingredients: pistachios. Great flavour and lovely colour contrast. I’ve not repeated the steps for doing a tart base, which you can make in advance of this recipe.

Step 1 - The frangipane

• If required, shell the pistachios before roughly chopping a handful and fine chopping the bulk in a hand grinder.

• In a mixer beat the sugar into the butter until light and creamy. Crack in the egg and beat further to incorporate.

• Fold in the fine ground pistachios.

Step 2 - Assemble the tart

• Bake a tart base as per the method here or even use a shop bought one.

• Preheat an oven to 190 C.

• Fill the tart base with the frangipane mix.

• Chop the rhubarb into diamond shapes that are as even and equal as possible. Arrange as a pattern on the tart, pushing each piece into the frangipane. Bake in the oven for 35 minutes until set.

• Place the caster sugar and vanilla extract in two tablespoons of water in a small pan and bring to a simmer until dissolved into a syrup. Brush this over the surface of the rhubarb pattern while still warm to glaze.

• Decorate with the roughly chopped pistachios.

Serve warm with some cream or ice cream as a dessert, or cold with coffee, or just a slice from the fridge in your hand late at night!

 Ingredients

• 125g Pistachio kernels

• 125g Golden caster sugar

• 125g Unsalted butter

• 1 Large egg

• 250g Rhubarb

• 40g Caster sugar

• 1/2 Tsp vanilla extract