Freeform Apple, Rhubarb and Crumble Tart

Instructions

• 1Preheat the oven to 200°C
• 2Assemble the mixer with the glass bowl and scraper paddle. Add the flour, powdered sugar, ground almond and butter to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until it resembles a sand like texture.
• 3Add the egg yolk and gradually add the ice water (if needed) until a dough forms.
• 4Remove the dough from the bowl and place it on a clean surface. Shape into a disk. Cover and refrigerate for 30 minutes.
• 5To make the crumble, place the sugar, almonds, cinnamon, oats and butter in a food processor and pulse until mixture starts to combine. Set aside.
• 6To make the filling, toss the rhubarb in the sugar and set aside.
• 7Roll the dough between sheets of parchment paper to form a 35cm round. Remove the top sheet of paper and transfer (on the paper) to a baking sheet. Scatter half of the crumble mixture over the center of the dough round. Top with the apple and rhubarb mixture. Sprinkle with remaining crumble mixture.
• 8Bring the edges of the dough up over the filling, leaving top open. Brush the dough with the egg white and sprinkle with the demerara sugar.
• 9Bake for 30-45 minutes, or until golden.
• 10Serve the tart warm with vanilla pudding or ice cream.