Maggie Beer's Vino Cotto and rhubarb tart

Recipe's preparation

Pastry

Place a bowl onto mixing bowl lid and weigh butter into it. Place butter into freezer for 10 minutes.

Place butter, flour, sugar and cocoa into mixing bowl and mix 8 sec/speed 8, or until mixture resembles coarse breadcrumbs.

Add sour cream and mix 10-15 sec/speed 3 until just combined. Transfer pastry onto a silicone bread mat (ThermoMat) or lightly floured work surface and shape into a square (approx. 10cm). Wrap in plastic wrap and place into refrigerator for 10 minutes.

Preheat oven to 200°C. Grease a rectangular fluted tart tin with removable base (34 x 13 cm).

Roll out pastry into a rectangle shape (approx. 4 cm thickness). Line prepared tart tin with pastry, leaving a 1 cm overhang. Place into refrigerator for 15 minutes. Clean and dry mixing bowl.

Remove from refrigerator and prick pastry with a fork to avoid air bubbles and rising. Line pastry base with baking paper and fill with pie weights, rice or dried beans and bake for 20 minutes (200°C), or until pastry look dry. Cut off any overhanging pastry and discard. Set aside tart base to cool in tin.

Rhubarb and syrup

Place rhubarb into Varoma dish and tray and set aside.

Place all remaining syrup ingredients into mixing bowl. Place Varoma into position, secure Varoma lid and cook 7 min/Varoma/speed 1 (see Tips). Set Varoma aside to cool. Continue to cook syrup for a further 10 min/Varoma/speed 1, without measuring cup. Allow syrup to cool in mixing bowl for 10 minutes.

Transfer rhubarb into a sealable container, then pour syrup over it and set aside to cool completely. Clean and dry mixing bowl.

Frangipane

Preheat oven to 150°C. Line a baking tray (20 x 30 cm) with baking paper and set aside.

Place a bowl onto mixing bowl lid and weigh almonds into it. Transfer almonds onto prepared baking tray and bake for 10 minutes (150°C), or until slightly golden. Set aside to cool completely.

Place cooled almonds into mixing bowl and mill 10 sec/speed 6. Transfer into a bowl and set aside.

Insert butterfly whisk. Place butter and sugar into mixing bowl and mix 2 min/speed 2. Scrape down sides of mixing bowl with spatula.

Add 1 of the eggs and mix 30 sec/speed 2. Scrape down sides of mixing bowl with spatula.

Add remaining eggs and mix 30 sec/speed 2.

Add brandy (optional) and mix 20 sec/speed 2.

Add flour and reserved almond meal and mix 1 min 30 sec/"Gentle stir setting" . Remove butterfly whisk.

Pour frangipane mixture into cooled tart shell.

Using simmering basket or a fine-mesh sieve, strain syrup from soaked rhubarb into a serving jug. Arrange rhubarb on top of frangipane as desired and bake for 30-40 minutes (150°C), or until a wooden skewer inserted into the centre if the frangipane comes out clean. Drizzle warm tart with resevered syrup and serve with double cream or crème fraîche (optional).