225g unsalted butter
150g icing sugar
75g whole eggs
390g all-purpose flour
3g salt
3g baking powder

METHOD. Whip the butter in a stand mixer fitted with a paddle attachment until it becomes a thick, smooth paste. Add the icing sugar and mix well. Add the eggs and mix until combined. Add the sieved flour, salt, and baking powder and mix again. Press the pastry into a flat square and cover in plastic wrap and put it in the fridge for 1-2 hours. Roll out to 2-3 mm and cut out round disks of 8cm. Line each ring and set aside in the fridge for 30 min. Trim the excess pastry and bake at 170°C for 20 min.

300g frozen rhubarb
3 tbsp orange puree
1 tbsp vanilla extract
300ml water
50g granulated sugar
1g gelatine

METHOD.  Soak the gelatine in cold water. Add the rhubarb to a pan together with the orange puree, vanilla, water and sugar. Boil for 5-6 minutes. Strain and set the rhubarb juice aside for the glazing. Add the gelatine to the compote and allow to cool down in the fridge.

60g soft butter
1 egg
60g granulated sugar
1,5 tsp brown rum
120g almond powder

METHOD.  After whipping the butter, add the egg, followed by the granulated sugar. Add the rum and the almond powder and mix carefully.

5g gelatine
75ml water
100g granulated sugar
1 orange peel
1 lemon peel
1 vanilla pod
rhubarb juice

METHOD.  Boil the water, sugar, orange peel and lemon peel. Add the vanilla pod, followed by the rhubarb juice. Add the gelatine. Strain and set aside in the fridge.

Pastry tarts
Rhubarb compote
Frangipane
Glaze
250g frozen rhubarb

METHOD.  Spread a layer of the rhubarb compote in each pastry tart. Add a layer of frangipane, but avoid filling them completely. Decorate with frozen rhubarb and bake at 180°C for 45 min. Allow to cool and top with the glaze.