Serve with sweet syrup
Serves 6 to 8
1lb fresh rhubarb, trimmed
1 large orange, finely grated rind and juice
9 oz caster sugar
1¾ oz white marzipan, diced
2 Tbsp heavy cream
13 oz ready-rolled puff pastry
1¾ oz shelled pistachio nuts, chopped
Dusting of icing sugar
Preheat the oven to 230°F. Spread the rhubarb in a single layer in a large roasting tin. Sprinkle over the orange rind and juice and caster sugar.
Cover tightly with foil and bake for 1½ hours. Pour the juices into a saucepan and boil until thickened and reduced by half.
Leave to cool. Increase the oven to 400°F. Mash the marzipan and double cream together to a smooth paste.
Unroll the pastry and cut into 8 equal-sized squares. Place on a baking sheet. Using a sharp knife score a line ½ inch in from the sides, making sure you do not cut all the way through the pastry.
Spread the marzipan mixture over the pastry, not covering the rim. Dust with icing sugar and bake for 10 to 12 minutes. Cut the rhubarb into strips and arrange on the tarts.
Scatter with pistachios and dust with icing sugar. Serve with the syrup.
The best news about this delicious recipe is you don’t have to wait all summer to prepare it! Rhubarb comes into season in early spring. Enjoy!