Rhubarb, apple and almond tart
The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.
For the pastry
150g plain flour, sifted, plus extra for dusting
75g butter, chilled
60g caster sugar 1 freerange egg yolk
Filling
150g butter, softened
150g sugar
150g ground almonds
2 eggs
100g rhubarb, sliced thinly 2 (200g) apples, peeled, cored sliced thinly
Method Preheat the oven to 160degC.
For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together.
Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm fluted tart tin.
Cover with cling film and leave in the fridge for at least 30 minutes.
While the pastry is resting, make the filling.
Beat the softened butter with the sugar until light and creamy, add the eggs and beat well between each. Add the ground almonds and mix to combine.
Spread the almond filling on the base of your pastry and cover with the fruit.
Bake for 2540 minutes or until the almond filling is golden brown and firm to the touch. Cool before serving.