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Rhubarb and strawberry tart with candied pistachio and fennel seeds

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

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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