Freeform Apple, Rhubarb and Crumble Tart

Instructions

• 1

  Preheat the oven to 200°C/gas 6.

• 2

  Assemble the mixer with the glass mixing bowl and scraper beater. Add the flour, icing sugar, ground almonds and butter to the bowl. Slowly turn the mixer to the Folding/Kneading setting and mix until it resembles a sand-like texture.

• 3

  Add the egg yolk and gradually add the iced water (if needed) until a dough forms.

• 4

  Remove the dough from the bowl and place it on a clean surface. Shape into a disc. Cover and refrigerate for 30 minutes.

• 5

  To make the crumble, place the sugar, almonds, cinnamon, oats and butter in a food processor and pulse until the mixture starts to combine. Set aside.

• 6

  To make the filling, toss the rhubarb in the sugar and set aside.

• 7

  Roll the dough between sheets of parchment baking paper to form a 35cm round. Remove the top sheet of paper and transfer (on the paper) to a baking tray. Scatter half of the crumble mixture over the centre of the dough round. Top with the apple and rhubarb mixture. Sprinkle with the remaining crumble mixture.

• 8

  Bring the edges of the dough up over the filling, leaving the top open. Brush the dough with the egg white and sprinkle with the demerara sugar.

• 9

  Bake for 30-45 minutes, or until golden brown.

• 10

  Serve the tart warm with vanilla custard or ice cream.