Rhubarb and berry Linzertorte

1.For pastry, beat butter, sugar and rind in an electric mixer until pale and fluffy (5 minutes), then add yolks, one at a time, beating until just incorporated. Add remaining sifted ingredients and mix until just combined. Divide pastry into two-third and one-third portions, shaping each into a log, then enclose in plastic wrap. Refrigerate until firm (2 hours).

2.Meanwhile, heat butter in a frying pan over medium heat. Add rhubarb and strawberries, and cook, stirring gently until juices start to release. Scatter over sugars and stir until dissolved. Cover pan with a cartouche, and cook until fruit is almost tender but still holds its shape (5 minutes). Drain fruit over a bowl. Return cooking juices to pan with jam and vanilla. Stir cornflour and 60ml water to a slurry then whisk into the pan. Cook, whisking continuously over low-medium heat until mixture boils and thickens. Combine thickened cooking juices with fruit in the bowl, then refrigerate to chill.

3.Roll out large portion of pastry on baking paper to a 3mm-thick 16cm x 40cm rectangle. Place pastry into a greased 10.5cm x 34.5cm rectangular loose-based tart tin. Trim excess pastry. Roll out remaining pastry on baking paper to a 3mm-thick 16cm x 28cm rectangle. Freeze tart case and pastry rectangle until required.

4.Preheat oven to 170°C fan-forced. Fill tart shell with fruit mixture and raspberries. Using a fluted pastry wheel, cut pastry rectangle into 1cm-wide strips. Place strips in a lattice pattern over fruit. Bake tart for 35 minutes, covering top with baking paper if over-browning. Cool tart before serving with ice-cream and extra raspberries.