Rhubarb frangipane tart ? shortcrust pastry: 100g plain flour, 100g rye flour, 100g butter, pinch of salt, 1 tbsp sugar, 1 egg yolk, 2-4 tbsp cold water. Pulse together, wrap in clingfilm, chill 30 mins.
Frangipane: 1 egg, 1 egg white, 70g brown sugar, 70g ground almonds, 50g butter, salt, 1 tsp almond extract, 40g rye flour. Blend together.
Line tart tin with rolled out pastry, dock & blind bake 180C 10 mins. Spread on a layer of apricot jam then the frangipane then the rhubarb. Bake 30-40 mins 180C.