Classic combination of rhubarb and apple always works and when combined with this buttery almond filling it makes for a stunning dessert or even a decadent afternoon tea.

 

Serves 8-10

Ingredients

 

For the pastry

150g plain flour, sifted, plus extra for dusting

75g butter, chilled

60g caster sugar

1 free-range 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 160C.

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.

Whilst 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 25-40 minutes or until the almond filling is golden brown and firm to the touch.

 

Cool before serving.