RHUBARB TART WITH POMEGRANATE MOLASSES GLAZE
For the pastry
250g plain flour
125g cold, unsalted butter, cubed, plus extra for greasing
20g icing sugar
1 egg yolk
2-3 tablespoons of ice cold water
Zest of an orange (save the juice for later)
For the tart filling
150g golden caster sugar
150g unsalted butter at room temperature
2 medium eggs
150g ground almonds
½ tsp baking powder
1 tsp vanilla paste
Small pinch of salt
250g forced rhubarb, cut on the diagonal
For the pomegranate molasses glaze
1 tsp pomegranate molasses
Juice of the reserved orange
2 tsps icing sugar
First, make the pastry. Pulse the flour, butter and icing sugar together until the mixture resembles bread crumbs. Add the egg yolk and pulse again four or five times to combine. Pour the water in, a tablespoon at a time until the mixture comes together when you pinch it between your fingers. Transfer the dough mixture to a clean work surface (it may still be crumbly) and knead it for a minute to bring it together to a ball. Shape into a 3cm round, cover with cling film and chill in the fridge for half an hour.
Preheat the oven to 190C. Grease a 23cm loose-bottomed tart tin with butter and after the pastry has had its chilling time, roll it out to a ½ centimetre thickness and drape over the pastry case, pushing it into the sides. Trim any excess from the sides and use it to patch up any cracks or holes. Scrunch a piece of parchment paper into a ball and unfurl it to fill the pastry. Pour baking beans into the centre to fill the case then place in the hot oven for 15 minutes. Lift out the baking beans and the baking paper and return the pastry to the oven for another 15 minutes to cook the base. Remove from the oven to cool and turn the temperature down to 170C.
While the pastry is cooking, make the filling. Beat the butter and sugar together until light and fluffy before adding the eggs, one at a time. Fold in the ground almonds, baking powder, vanilla and salt until no dry patches are visible. Allow the pastry case to cool for a few minutes before spreading the frangipane filling in the pastry case. Arrange the rhubarb over the top of the frangipane in a triangular pattern.
Bake in the oven for 45-50 minutes, until a skewer inserted comes out clean.
While the tart is baking, warm the pomegranate molasses, orange juice and icing sugar together in a pan over a medium heat. Bring to the boil and reduce by 1/3. Brush the glaze all over the tart as soon as it comes out of the oven. Allow the tart to cool for at least 20 minutes before slicing.