Recipe, photography and introduction by Harriet Davidson
220g unsalted butter, chopped
300g white sugar
400g almond meal
1 packet Carême Shortcrust Pastry, or the best quality available to you
3 sticks rhubarb
1 punnet strawberries
1 tbsp sugar
Juice of half an orange
1/4 cup white sugar
2 tbsp fennel seed
Prepare 25cm tart tin by greasing with butter. Remove pastry from freezer to let soften slightly before rolling out to 1cm thick. Lay over tin and press it into the sides. Cut off any excess so the pastry is perfectly level with tin and place in fridge until ready to use.
Meanwhile, for the frangipane, beat together sugar and butter until light and fluffy. Add in almond meal and beat to combine before adding in eggs, beating in one at a time. Place in fridge until ready to use.
To prepare fruit, slice rhubarb in different size batons and cut strawberries in half. Place in a bowl together and cover with sugar and orange juice. Let sit until ready to use.
When ready to cook, preheat oven to 170C degrees. Remove tart tin from the fridge and carefully add in frangipane, levelling it out as you go. Add in fruit, arranging it as you please but making sure to press it into frangipane. Bake in oven for 20-25 minutes, turning half way, until golden and cooked in the middle.
Meanwhile, for fennel brittle, heat sugar and fennel seed in a heavy bottom saucepan, mixing until sugar melts. Remove from heat and smear out onto baking paper on a baking tray. Let cool before breaking into pieces and setting aside until ready to serve.
Serve tart with cream fraîche and brittle.
Store and transport in our Large Styleware bowl.
This 24cm tart fits nice and snugly into our Large Blush bowl for easy transportation.
Other serving-ware shown:
Plates and small pink bowl – Made and More Melbourne
Pink linen placement – INBED
White coffee cup – Cisco & The Sun Ceramics
Darker plate – Kattleya Silang Ceramics
Lighter plate – Made and More Melbourne