The Great Australian Bake Off

Try these delicious tarts which have been perfected by Maggie Beer.


  • Almond pastry

  • 115g flaked almonds, toasted & cooled

  • 70g icing sugar mixture

  • 400g plain flour

  • 1 tsp sea salt flakes

  • 225g unsalted butter, chilled and diced into 1cm pieces

  • 2 free-range egg yolks

  • 4 tablespoons iced water or as needed

  • Roasted Rhubarb

  • 500g rhubarb, trimmed and washed

  • 60ml fresh orange juice

  • 30g brown sugar

  • Frangipane filling

  • 50g pistachio kernels

  • 200g unsalted butter, at room temperature

  • 150g caster sugar

  • 3 free-range eggs, at room temperature

  • 50g pure pistachio paste

  • 1 ½ tsp Brandy

  • 50g plain flour

  • 100g almond meal

  • Pinch sea salt flakes

  • To serve

  • Fresh raspberries, to decorate (8-10 raspberries per tart)

  • Icing sugar mixture, to dust


  • 1.

    For the almond pastry, place the toasted almonds in the food processor and pulse until ground. Add icing sugar, flour, salt and butter, pulse until the mixture resembles coarse breadcrumbs. Add the yolks and iced water and pulse until just combined. Remove from processor and gently press into two flat discs (approx. 1.5cm thick). Wrap in plastic film and refrigerate for 20 minutes until chilled.

  • 2.

    For the rhubarb, preheat the oven to 180°C fan-forced. Chop the rhubarb into 1.5cm pieces and place a single layer in a small metal slice pan. Combine orange juice and sugar and pour over rhubarb. Roast rhubarb for 10-15 minutes or until just cooked and not falling apart. Cool.

  • 3.

    Remove the pastry from the fridge and place between two pieces of baking paper. Roll to 3mm thick, then cut 18cm circles, press into four (12 cm x 4cm) greased round springform cake pans. Leave some pastry over hanging, which will need to be trimmed off after baking. Place on a tray and refrigerate for 10 minutes until chilled.

  • 4.

    Meanwhile, roast 50g pistachio kernels on an oven tray until golden. Cool. Set aside for the frangipane filling.

  • 5.

    Line pastry cases with baking paper; add pie weights or rice and blind bake for 20 minutes. Remove paper and weights, and bake for a further 5 minutes or until pastry is dry, golden and cooked. Set aside to cool completely.

  • 6.

    For the frangipane filling, place cooled, roasted pistachios in the bowl of a food processor and pulse until fine pieces. Set aside. Beat butter and sugar in the bowl of an electric stand mixer until thick and pale. Add the eggs one at a time, until combined. Beat in pistachio paste and brandy. Fold in the combined flour, almond meal, ground pistachios and salt; mix until just combined.

  • 7.

    Fill the baked pastry cases with 170g frangipane mix, top with 65g roasted rhubarb pieces.

  • 8.

    Cook for 30-40 minutes until golden and the frangipane is cooked through.

  • 9.

    Remove from oven, cool slightly before removing from the moulds. Just before serving, top with fresh raspberries, dust with icing sugar.

  • 10.

    Plate up the warm tarts.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 332kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 30g
  • Sugar 12g
  • Sodium 95mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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