- 200g cake flour
- 25ml castor sugar
- 1ml salt
- 90g chilled unsalted butter, diced
- 90g chilled cream cheese
- 50ml ice water
- RHUBARB FILLING
- 1kg rhubarb, untrimmed weight
- 300g castor sugar
- ALMOND FILLING
- 120g ground almonds
- 120g castor sugar
- 1 egg
- ¼ lemon, grated
- 15ml butter, melted
Preheat the oven to 190°C.
For the pastry, mix the dry ingredients in a food processor. Add the butter and cream cheese, and pulse to produce a crumbly mixture. Add water gradually to bind the mixture together. Rest the pastry in the fridge for 1 hour.
Roll out the pastry and line the base and sides of a deep 23cm diameter pastry tin or a shallow 25cm tin. Chill in the fridge for 30 minutes.
Bake the pastry base blind for 15 minutes.
To make the rhubarb filling, adjust the oven temperature to 180°C.
Trim the rhubarb and cut into slices. Place them in an ovenproof dish and sprinkle with castor sugar. Cover with foil and bake until soft to the touch. Set aside to cool.
To make the almond filling, mix all the ingredients together. Spread the almond filling over the tart base and bake for 10 minutes. Spoon the rhubarb slices on top while the tart and rhubarb are still warm.
Serve with cream cheese and almond ice cream.