Rhubarb Frangipane Tart

Method

1. Sieve the flour, icing sugar and salt into a large bowl. Add the butter and rub together using your fingers to form a breadcrumb texture.
2. Add the beaten egg and mix quickly using your hands to combine and bring the dough together.
3. Turn out onto an unfloured surface and knead quickly for no more than a minute. Avoid overworking the dough, as this will result in a tough pastry.
4. Flatten into a disc and wrap the pastry tightly in baking paper, and place in the fridge to chill for an hour.
5. While the pastry is chilling, roughly chop the rhubarb and put it to the side.
6. For the frangipane, in a large bowl, beat the butter and sugar together thoroughly until creamy.
7. Beat in the eggs one at a time until just combined, then fold in the ground almonds and flour.
8. Lightly flour a work surface and your rolling pin, and roll your pastry out to the desired thickness (around 3mm thick) and about 5cm larger than the diameter of your tart tin, rotating the pastry occasionally.
9. Roll the pastry around the rolling pin so that you can pick it up easily and transfer it to the tart tin. Unroll the pastry over the top of the tart tin, lifting the outside of the pastry at the same time to relieve any pressure. Carefully, using your knuckle, press the pastry into the corners of the tart tin.
10. Trim away the excess, leaving a 2cm overhang. Prick the pastry base all over with a fork to allow the steam to escape.
11. Line with baking paper and fill to the brim with baking beans.
12. Transfer to the oven and bake for 15-20 minutes. Remove the baking beans and baking paper and bake for a further 5 minutes.
13. Carefully trim the pastry edge using a serrated knife until the pastry is flush with the top of the tin, cutting away from the case so as not to break the pastry.
14. Transfer half of the frangipane filling to the pastry case and spread evenly, filling only halfway.
15. Add the chopped rhubarb to the tin and cover with the rest of the frangipane.
16. Sprinkle with flaked almonds and bake for 25 minutes until golden brown.
17. Serve warm or at room temperature.