Roasted rhubarb and mandarin frangipane tart with thyme

Ingredients

• 400 gm store-bought shortcrust pastry (we used Carême)
• Whipped double cream, to serve
• Roasted rhubarb
• 3/4 bunch rhubarb (about 350gm), trimmed and cut into 12cm lengths
• 110 gm (1/2 cup) caster sugar
• 80 ml (1/3 cup) mandarin juice
• 4 thyme sprigs, plus extra small sprigs to serve
• Frangipane
• 100 gm unsalted butter, at room temperature
• 100 gm caster sugar
• Finely grated zest of 1 mandarin
• 100 gm almond meal
• 1 egg
• 2 tbsp plain flour

Instructions

1. 1

   1: Preheat oven to 200°C fan-forced. Line a 34cm x 12cm (base measure) loose-bottomed tart tin with pastry; trimming excess pastry. Lightly prick base of tart shell with a fork; transfer to freezer for 15 minutes to chill.

2. 2

   2: Meanwhile, combine rhubarb, sugar, mandarin juice and thyme in a large baking dish and toss to coat. Arrange in a single layer and roast until rhubarb is just tender (8-10 minutes). Set aside to cool. Reserve syrup for serving.

3. 3

   3: Reduce oven to 170°C fan-forced. Line pastry case with foil, fill with baking beads or rice, place on a baking tray and blind-bake pastry until dry (15-20 minutes). Remove foil and weights; bake until pastry is golden (8-10 minutes).

4. 4

   4: Meanwhile, for frangipane, beat butter, sugar and mandarin zest in an electric mixer until pale and creamy (2-3 minutes). Add almond meal, then add egg and beat until well combined. Sift flour over and stir to combine. Spoon into pastry case, smooth top, arrange rhubarb on top pressing down lightly into frangipane and bake until crust is golden and filling is set; centre should spring back when lightly pressed (25-30 minutes; cover with foil if overbrowning). Transfer to a wire rack and cool briefly.

5. 5

   5: Cut tart into slices. Drizzle with rhubarb syrup, scatter with extra thyme and mandarin zest. Serve with whipped cream on the side.