READY TO ROLL

Filled with glazed fruit or perfectly poached pears, or quivering with just-set custard, sweet tarts are one of winter’s most delightful pleasures. We have included recipes for making your own pastry but store-bought can work just as well. Dust the bench with flour, roll up your sleeves and get ready to rock ’n’ roll your way to dessert heaven.

Rhubarb galette

Ready in 50 minutes plus 3 hours’ resting and chilling | Serves 8

We’ve had fun here with a herringbone pattern on the tart, but you can place the rhubarb in a variety of ways. Try longer strips, or just short pieces spread loosely for a more rustic approach.

SWEET PASTRY

250g (1⅔ cups) plain flour
100g butter, chilled, coarsely chopped
60g icing sugar, sieved
2 egg yolks
2 Tbsp iced water

FILLING

200g caster sugar
Juice ½ lemon
200ml water
800g rhubarb, washed, trimmed and cut into
7.5cm lengths

HAZELNUT BASE & TO FINISH

80g roasted hazelnuts, skins rubbed off
50g caster sugar
Finely grated zest 1 lemon
1 egg, beaten
Demerara sugar, to scatter
Ice cream or thick cream, to serve

For sweet pastry, tip flour