Name: Rhubarb and strawberry tart with candied pistachio and fennel seeds
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: 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

Rhubarb and strawberry tart with candied pistachio and fennel seeds

Australian Gourmet Traveller recipe for rhubarb and strawberry tart with candied pistachio and fennel seeds.

Serves 8

Prep

40M

Cook

50M

Total

1H 30M

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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Rodney Dunn

Styling by Emma Knowles