Stress-free Easter feast

Rhubarb and Almond Tart with Rhubarb Cream
The dish can be fully assembled and stored in the fridge until the final baking stage.

Serves 4

375g ready-rolled shortcrust pastry (or use a ready-baked shell)
675g rhubarb, cut into chunks
2 tbsp demerara sugar
200ml double cream

For the almond filling:
100g unsalted butter, softened
100g caster sugar
1 egg, lightly beaten
100g ground almonds
2 tsp flour

1. Roll out the pastry to a thin layer and line a 20cm/8in tart tin.
2. Preheat the oven to 190C/375F/gas mark 5, prick with a fork and bake blind for 10–12 minutes.
3. Place the rhubarb and sugar in a saucepan and heat gently until the fruit is soft but not completely collapsed. Place a sieve over a bowl and drain off the excess liquid, reserving for later.
4. To make the filling, whisk the butter and sugar until pale and fluffy, then beat in the egg. Stir in the ground almonds and flour. When the pastry case is done, spread the almond mixture evenly on the base. Spread the rhubarb over the almond filling and bake for 20 minutes.
5. While the tart is baking, look at the rhubarb juice – it should be slightly syrupy. If it’s too thin, pour back in the saucepan and simmer to reduce.
6. Whisk the double cream until it begins to thicken then whisk in the reserved rhubarb syrup. It should just hold a shape.
7. Serve spooned over slices of the almond and rhubarb tart.