- 180 gm softened butter
- 40 gm pure icing sugar, sieved
- 2 egg yolks
- 250 gm plain flour
- 75 gm softened butter
- 80 gm caster sugar
- 70 gm almond meal
- 1 tbsp brandy
- 2 eggs
- 50 gm blanched almonds, finely chopped
- 1½ bunches rhubarb, trimmed, sliced into 4cm pieces
- 250 gm raspberries (2 punnets)
- 150 gm caster sugar
- 175 gm caster sugar
- 2 eggwhites
- 1Beat butter in an electric mixer until pale, add icing sugar and stir to combine, add yolks and 1 tbsp chilled water. Sieve flour over and stir to just combine. Lightly knead on a work surface then wrap in plastic wrap and refrigerate until chilled (1 hour).
- 2Meanwhile, for frangipane, beat butter and sugar in an electric mixer until pale, add almond meal, brandy and eggs and stir to combine, then stir through chopped almonds. Refrigerate until chilled (1 hour).
- 3Roll pastry on a lightly floured surface to a 30cm round. Line a buttered and floured 22cm-diameter, 5cm-deep cake tin with a removeable base. Trim edges, prick base with a fork and refrigerate to rest (1 hour).
- 4Meanwhile, for baked rhubarb and raspberries, preheat oven to 175C. Place rhubarb in a baking dish large enough to fit snugly, scatter over raspberries, sugar, lemon rind and juice. Cover with foil and bake, turning rhubarb once, until tender (15-20 minutes). Set aside to cool.
- 5Drain syrup from rhubarb and reduce in a small saucepan over high heat to 125ml (5-10 minutes). Set aside to cool, then return 50ml to rhubarb (reserve remainder to serve).
- 6lind bake tart case until light golden (15-20 minutes). Remove paper and weights and bake until golden (5-10 minutes). Spoon frangipane into tart case and bake until frangipane is golden and set (10-15 minutes). Set aside to cool until just firm, then remove tart from tin and cool completely on a wire rack (30 minutes).
- 7Meanwhile, for Italian meringue, combine sugar and 60ml water in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until syrup reaches 121C on a sugar thermometer (6-9 minutes). Meanwhile, when syrup reaches 110C, start whisking eggwhites and cream of tartar in an electric mixer until soft peaks form. Gradually pour hot syrup over eggwhites in a thin stream, whisking continuously until cooled, thick and glossy (10-12 minutes).
- 8Spoon rhubarb and raspberry mixture over tart. Transfer meringue to a piping bag fitted with a large star nozzle and pipe swirls on top. Brown with a blowtorch (optional) and serve.
Note The key to this recipe is patience at every stage: let the frangipane tart and rhubarb mixture cool completely before assembling them, and have the Italian meringue ready before spooning the rhubarb mixture over the tart. Keep whisking the meringue until you're ready to pipe it on top.