Best-quality butter puff - whether homemade or store-bought - is really the making of this tart.
- 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
- 150 gm butter, softened and diced
- 110 gm (½ cup) caster sugar
- ½ tsp vanilla bean paste
- 150 gm almond meal
- 80 gm pistachios
- 1 tbsp pepitas
- 1 tsp fennel seeds
- 55 gm (¼ cup) white sugar
- 1For 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.
- 2For 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.
- 3Preheat 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.