Freeform Apple, Rhubarb and Crumble Tart

Instructions

• 1Preheat the oven to 200°C
• 2Assemble the mixer with the glass bowl and scraper beater. Add the flour, icing 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.
• 4Take the dough out of the bowl and put it on a clean surface. Shape into a disc. 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 the mixture starts to combine. Put aside.
• 6To make the filling, toss the rhubarb in the sugar and set it aside.
• 7Roll the dough between sheets of 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 remaining crumble mix.
• 8Bring 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.
• 9Bake for 30-45 minutes, or until golden brown.
• 10Serve the tart warm with vanilla pudding or ice cream.