Ingredients:
500g rhubarb, cut into 11cm lengths
75g caster sugar
1tsp vanilla paste or seeds from 1 pod

For the pastry:
100g cold butter
200g flour
2tbsp caster sugar
1 large egg, lightly whisked

For the filling:
1tbsp cornflour
120g golden caster sugar
300ml crème fraiche
2 large eggs plus 1 yolk, beaten
tsp vanilla paste or seeds from 1 pod
50g roasted hazelnuts, roughly chopped (optional)

Method:
1. Preheat the oven to 180°C. Place the rhubarb on to a baking tray, sprinkle with sugar and dot with vanilla. Mix then arrange in a single layer and cover with foil. Bake for 12-15 minutes until just cooked, but holding its shape. Set aside.

2. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs then add the sugar. Stir in the egg, then knead until the dough just comes together. Wrap in cling film and rest in the fridge for 30 minutes.

3. Roll the pastry out on a lightly floured worktop to about 5mm thick and a size slightly larger than a 12cm x 30cm fluted tart tin. Use to line the tin, pressing the pastry into the flutes. Trim the pastry then push the sides up about 3mm proud of the tin.

4. Chill for an hour then bake blind – cover with greaseproof paper, fill with baking beans and bake for 12 minutes. Remove the beans and bake for five more minutes until you get a pale biscuit colour. Turn the oven down to 150°C.

5. In a bowl, mix together the cornflour and the sugar so it doesn’t clump. Add the crème fraiche, eggs and vanilla, then mix. Pour into the tart tin then bake for 30 minutes or until the custard is just set with a slight wobble.

6. Turn the oven off and leave the door ajar for 15 minutes, then remove and cool on a wire rack. Top with rhubarb, reserving the syrup. Chill until ready to serve, sprinkle over the hazelnuts (if using).