Ingredients:
160g       Unsalted butter
90g        Icing sugar (sieved)
322g       Plain flour
1g           Salt
28g        Cream
45g        Yolks

Method:

1. Cut the butter into small cubes.
2. Mix the butter with the flour, salt, and sieved icing sugar in a kitchenaid with the paddle attachment until it resembles breadcrumbs.
3. Mix the cream and yolks together, then add them to the dry ingredients.
4. Continue mixing on medium speed until the dough forms.
5. Pour the dough onto a clean surface and use the palm of your hand to bind it together.
6. Wrap the dough in clingfilm and refrigerate for 30 minutes.
7. Roll out the dough on a lightly floured surface to the thickness of a two-pound coin.
8. Gently lay the rolled-out dough into an 8-inch loose bottom tart tin, ensuring it sits flat against the side of the tin.
9. Rest the tart in the fridge for a further 15 minutes.
10. Blind bake the tart at 180°C using baking beans for 15 minutes.

Ingredients:
125g       Unsalted butter
125g       Caster sugar
125g       Ground almonds
33g        Plain flour
2#          Eggs
1#           Vanilla pod

Method:

1. Combine the butter, sugar, and vanilla until pale and fluffy using a kitchenaid mixer with a paddle attachment.
2. Add the plain flour and ground almonds to the softened butter mixture and continue mixing until well combined.
3. Finally, add the egg and mix until the batter reaches a soft consistency.
4. Transfer the frangipane mixture into a piping bag.
5. Pipe the frangipane evenly into the prepared tart case, spreading it out to fill the tart shell completely.

Rhubarb
6# sticks of forced Yorkshire rhubarb

Method

1. Wash and dry the rhubarb thoroughly.
2. Cut the rhubarb into small diamond shapes.
3. Arrange the rhubarb pieces on top of the almond frangipane in the tart shell.
4. Preheat the oven to 175°C.
5. Bake the tart in the preheated oven for 35-40 minutes.
6. Remove the tart from the oven and let it cool completely.
7. Carefully take the tart out of the tart ring before serving.