Rhubarb and Pistachio Frangipane Tart

‍Method

For the pastry

1. Sift the flour and salt onto a clean work surface and, using the side of your hand, spread the flour out into a large ring. 
2. Place the softened butter (either cut into pieces or in one block) in the middle of the circle and, using the fingertips of one hand, push down, or ‘peck’ on the butter to soften it a little more without it becoming shiny and greasy; it should be uniformly soft, but still cool. There must be no small lumps of cold, hard butter as these can cause greasiness and holes in the pastry. 
3. Add the caster sugar and continue to ‘peck’ until the sugar is fully incorporated, it should be quickly absorbed. 
4. Add the egg yolks and vanilla extract to the butter and sugar mixture and continue to ‘peck’ until the egg yolk is fully incorporated and the butter mixture is even in colour. 
5. Using a palette knife, flick all the flour onto the butter, sugar and egg yolks, and using the edge of the palette knife, ‘chop’ the flour into the butter and sugar mix. This technique helps to keep the flour from being overworked.  As you continue to do this, you will create large flakes of pastry. Continue until there are no obvious dry floury bits in the pastry; it should become fairly uniform in colour. 
6. Finally, bring the pastry together using cling film and shape it into a flat disc. Wrap well in cling film and chill to allow the butter to firm up. 
7. The dough can be rolled out into sheets and chilled at this stage or once chilled.
8. Keep for up to 3 days in the fridge or 30 days in the freezer

For the poached rhubarb

1. Pre-heat the oven to 180/160C Fan
2. Add the rhubarb and sugar into a long baking dish. Pour over just enough hot water to submerge the rhubarb.
3. Tightly cover the roasting tin with foil and bake for around 15 minutes, checking every 2-3 minutes after the initial 10 minutes, as you want to ensure the rhubarb does not over cook and loose its shape.
4. Once you can pierce the rhubarb with the knife gently it is ready to be removed from the oven and allow it to cool at room temperature in the liquid before placing in the fridge overnight. The colours should intensify overnight.

For the compote

1. Add all ingredients to a pan, cover with a lid and cook on a low heat until the rhubarb has broken down completely. Taste for sweetness and adjust accordingly with caster sugar (whilst warm) or lemon juice.

For the frangipane

1. Beat together the butter and sugar until fully incorporated, no need to aerate. 
2. Add in the egg mix in small additions, scraping the bowl down as needed. Then add in your dry ingredients and mix until everything is combined. 
3. Can be used immediately or stored in the fridge for up to 5 days

The Assembly

1. Line and blind bake the cases (170C fan) for approximately 25 minutes
2. Reduce the oven temp (to 160C fan). Once the tart case is cool add frangipane ⅓ full to the case, add a layer of compote and then pipe/spoon the remaining frangipane as an additional layer on top until approximately 2mm from the rim of the pastry. 
3. Bake for 15-25 minutes, until golden, and has resistance when gently prodded
4. Allow to cool 
5. Slice the rhubarb in your desired shape for presentation. 
6. Add a small layer of compote to the top of the tart before placing the poached rhubarb on top.
7. You can choose to glaze with simple sugar syrup or apricot jam if you would like. Will store in the fridge for up to 3 days in an airtight container, (but the pastry will become soft so best eaten on the day of baking). Allow the tart to come to room temperature before serving. 
8. Whip the double cream with icing sugar to taste to medium soft peaks, fold through the creme fraiche, chopped pistachios and edible flowers for presentation and serving if desired.