This tart is, I must admit, courtesy of the infamous Skye Gyngell, whose seasonality, simplicity and quality of recipes I admire. This is the most moreish and sophisticated dessert that will leave you on cloud nine with no leftovers. Its delicious….what more can I say apart from I recommend you make two to save yourself the anguish of realizing how quickly the first one was eaten. I served mine with a sweet rhubarb puree and creamy vanilla ice cream.

Shortcrust Pastry

• 125g butter
• 250g plain flour
• 2 tbsp water

Filling

• 300g shelled hazelnuts
• 300g caster sugar
• 3 eggs
• finely grated zest of 1 lemon
• 300g unsalted butter, cubed

1. Begin with the pastry. Rub the butter into the flour to form a breadcrumb like mixture
2. Add the water and mix with a knife to form a dough (you will probably need more water but add it little by little to prevent it becoming too wet)
3. Knead lightly on a lightly floured surface until smooth. Wrap in cling film and place in the fridge for 30 minutes.
4. Grease and line a fluted tart tin with a removable base (25cm diameter and 2.5cm deep tin)
5. Roll out the pastry on a floured surface to about 3mm thick into a large round. Lift the pastry onto the rolling pin and drape into the tin.
6. Press the pastry into the well greased tin and up the sides and prick all over with a fork. Place in the fridge for 30 minutes to rest.
7. Preheat the oven to 190°C and when the pastry case has rested, line with parchment, fill with baking beans and blind bake for about 15-20 minutes and a further 5 minutes without the beans until the case is precooked and golden.
8. To make the filling, roast the hazelnuts in the oven for about 5 minutes until warmed to release their flavour. To remove the skins, wrap in a tea towel and roll lightly and they should come away easily.
9. Tip the nuts into a food processor with the sugar, eggs, lemon zest and butter. Pulse to combine.
10. Fill the precooked case with the filling and bake for about 35-40minutes until golden and set, but still soft in the middle. Cover with foil if it begins to brown too much.
11. Serve warm, dusted with icing sugar with a rhubarb and vanilla puree and ice cream.

Rhubarb and Vanilla Compote

• 700g rhubarb
• 15tbsp dark brown soft sugar
• ½ vanilla pod, halved and seeds removed

1. Cut the rhubarb into 2cm chunks on the diagonal and place in a heavy bottomed pan. Add the sugar and the vanilla seeds and the pods.
2. Heat gently to begin with until the sugar begins to melt and the rhubarb releases its juices. Then cook covered for about 15minutes
3. Remove the lid and bubble gently for a further 15minutes until the rhubarb is broken down and sauce like. Discard the vanilla pod and serve warm with the tart.