This delicious dessert is a hybrid between rhubarb tart and rhubarb crumble. Instead of using a pastry lid, I’ve topped the fruit with a sweet crumble and flaked almonds for a wonderful contrast to the smooth stewed fruit. However, if you would rather a traditional tart with a pastry lid, you’ll love my classic rhubarb tart recipe.

The original recipe for Rhubarb and Almond Crumble Tart came from BBC good. I was drawn to the crumbly topping and knew it would be something I’d love. I adapted the recipe to use my own pastry and crumble recipes.

Rhubarb is in season during the summer and I’m lucky to have access to freshly grown rhubarb from the garden. Later in the year, this recipe would be great with Bramley apples or maybe you’d like my open top apple pie.

Hope you enjoy!

Amy x

Ingredients

For the pastry base
250g plain flour, plus extra for dusting
150g butter
50g caster sugar
1 egg, beaten
30ml cold water, approx.

For the fruit filling
Stewed rhubarb

For the crumble
100g plain flour
90g butter
1/4 tsp ground cinnamon
100g ground almonds
100g dark brown sugar
50g caster sugar
Flaked almonds, to decorate

Method
To make the pastry, rub together the flour and butter until it resembles fine breadcrumbs.

Stir in the sugar.

Make a well in the centre and gradually add the beaten egg and enough water to form a smooth dough.

Rest in the fridge for 10 minutes while preheating the oven to 180C.

Remove the pastry from the fridge, knead gently and line your tin – I used a 10″ round, loose-bottom tin with fluted edges.

Bake blind for 20 minutes in the preheated oven while making the crumble topping.

Rub together the flour and butter until it resembles coarse breadcrumbs.

Stir in the cinnamon, ground almonds and the sugars. Set aside.

After 20 minutes, remove the base and carefully shave off the excess pastry to achieve a smooth finish. Spread over the stewed fruit and arrange the crumble on top and flaked almonds.

Return to the oven and bake for 25-30 minutes. Serve warm, cold or reheated.