• 350g plain white flour
• 125g sifted icing sugar
• ½ tsp salt
• 125g butter
• 100ml iced water
• 2 egg yolks
• An egg wash: 1 beaten egg with a little salt
• 75g softened unsalted butter
• 75g sifted icing sugar
• 75g ground almonds
• 1 egg, plus one egg yolk
• 1½ tbsp whipping cream (serve the rest of the pot whipped with the tart)
• 1 tsp kirsch or marsala
• 2-3 stalks pink winter rhubarb, cut into 2cm pieces and baked for 10 minutes to soften
• 150g frozen raspberries
Put the flour, sugar and salt in a bowl. Take the butter from the fridge, put it between two pieces of greaseproof paper, and bash it firmly with a rolling pin until it is 1cm thick and pliable but still cold. Put the butter in the bowl with the flour and tear it into pieces the size of your little fingernail. Tip the water and egg yolks into the flour and mix everything together thoroughly with a spoon until you have a lumpy dough.
Turn the dough out on to your worktop. Squeeze it with your hands and push it with your knuckles until you have a heavy, smooth paste. Do not overwork the dough – the high butter and egg content means it could become greasy. Form the dough into an oblong, wrap it in clingfilm and refrigerate it for an hour.
Put the dough on a floured worktop and tap it with a rolling pin to flatten it a little. Form pastry into a ¼cm thick circle and place in tin. Press the pastry into the corners of the tin and against the sides. Let it fall over the top edge but do not trim it (this can be done after cooking). Repair any holes or cracks with spare pastry, pressing it with your fingers. Put in the fridge for at least an hour.
Preheat the oven to 180C/gas mark 4. Line the tin with baking paper and then fill with dry rice, beans or baking beans. Bake for 15 minutes, remove from the oven, and take out the paper and beans. Brush the inside with beaten egg to seal it and bake for another five minutes to crisp the base. Remove from the oven and allow to cool. When cool, gently snap off the overhanging pastry edges.
Mix together the filling ingredients. Scatter the rhubarb and raspberries over the base of the tart, then spoon the filling in on top. It does not matter if the fruit protrudes from the surface. Bake the tart at 190C/gas mark 5, for 30 to 35 minutes, until the surface is puffed and golden. Serve warm with whipped cream. YUM!