Rhubarb and Strawberry Frangipane Tarts

Equipment: 6 x 12cm removable-base tart tins.

Preheat the oven to 180°C regular bake.

Fruit: Put the rhubarb in a roasting dish and add the vanilla and caster sugar. Toss to combine, spread out into a single layer and roast for 10-12 minutes. Add the strawberries and toss very gently, then cook for another 5 minutes. Remove from the oven and allow to cool in the juices.

Pastry: Cut 6 circles of pastry 1cm larger than the circumference of the tart tins. Spray the tins lightly with oil and line with the pastry circles. Prick the bases well with a fork and pop in the freezer while preparing the frangipane.

Frangipane: Put the butter, sugar, almonds and flour in a food processor and whizz to combine. Add the egg and vanilla and whizz again until smooth.

Cut 6 circles of baking paper and place into the pastry shells. Fill with baking beans, weights or rice and bake for 10 minutes. Remove the baking paper and weights and cook a further 5 minutes. Poke down the middles of the pastry shells (which will have puffed up) with the back of a teaspoon and reduce the oven temperature to 170°C.

Fill the tart shells with frangipane then, draining the fruit as you go, place it on top. Bake for a further 8-10 minutes. Remove from the oven and allow to cool before removing from the tins.

To serve: The tarts can be either briefly reheated in the oven or served at room temperature. Just before serving, heat the jam for 30 seconds in the microwave and brush over the fruit. Serve with gelato or ice cream.