Hasan Semay served up a delicious pistachio tart with poached rhubarb on Saturday Kitchen.

The ingredients for the poached rhubarb are: 500g rhubarb, cut into finger length pieces, caster sugar, to cover, 1 orange, peeled and juice and 1 vanilla pod, seeds removed.

For the pastry: 350g plain flour, 250g unsalted butter, 100g icing sugar, 3 free-range egg yolks and 1 free-range egg, beaten.

For the filling: 250g salted butter, 200g crushed pistachios, 50g ground almonds, 250g caster sugar, 2 free-range eggs and pinch sea salt.

To serve: 140g creme fraiche and 2 tbsp crushed pistachios.

See more pastry recipes in the book titled: 500 Pastry Recipes available from Amazon now.