375g block frozen puff pastry, thawed
1½ bunches rhubarb, trimmed
¹⁄ ³ cup caster sugar
2 tbsp water
Extra egg, beaten, for glazing
2 tbsp raw sugar
Whipped cream, to serve
½ cup ground almonds
1 tbsp plain flour
1/4 cup caster sugar
2 tsp vanilla essence
40g unsalted butter, chopped
Preheat oven to 200°C. On a floured surface, roll out pastry to a circle 35cm in diameter and 5mm thick. Line a 27cm x 5cm-deep ceramic pie dish with pastry. Trim edges. Line with baking paper and fill with blind-baking beans or rice.
Bake for 15 minutes. Remove paper and beans. Prick the base with a fork. Reduce oven to 180°C. Bake for a further 15 minutes or until pastry is golden and puffed around the edges.
Rinse rhubarb, then dry well and cut into 2.5cm pieces. Put sugar and water in a saucepan over a medium heat. Stir until sugar has dissolved. Add rhubarb and stir until coated with syrup. Cook for 3-4 minutes or until rhubarb is soft but not broken down. Drain, then discard liquid.
To make frangipane; put almonds, flour, sugar, egg, vanilla and butter in a food processor and process until mixture forms a paste. Rinse strawberries. Dry well. Hull and cut strawberries in half.
Carefully spread frangipane in the bottom of tart shell. Top with rhubarb and strawberries. Brush edges of pastry with egg. Sprinkle edges and fruit with raw sugar. Bake for 45-50 minutes or until set. Cool, then serve with cream.