Fruity Pastry Pie
1 hr 20 min.
Pre-heat the oven to 190°C | 375F | gas 5.
Roll the pastry out on a lightly floured surface to 1cm thickness. Use the pastry to line an 8 inch springform fluted flan case.
Make sure the pastry is pressed in well around the edges and trim any overhanging pastry.
Line the case with parchment paper and fill with baking beans. Blind-bake the case for 12-15 minutes until the edges start to colour.
Remove from the oven and discard the parchment and baking beans. Egg wash the base with the beaten egg and return to the oven to brown the base for 5 minutes.
Remove from the oven and allow the pastry to cool on a wire rack, still in the case.
Meanwhile, place 100g of the sugar and the rhubarb in a large saucepan. Add 200ml water and bring to a simmer, cooking gently for 3 minutes. Remove from the heat, strain and allow to cool to one side.
As the rhubarb is cooling, prepare the lining for the pastry case by pulsing together the remaining 100g of sugar with the butter and ground almonds until it resembles breadcrumbs.
Pulse the eggs into this mixture one at a time until smooth then add the flour and pulse until you have a smooth paste. Spoon this paste into the pastry case and smooth all over.
Spread the strained rhubarb slices on top and return to the oven to bake for 20-25 minutes until the rhubarb is coloured on top.
Remove and allow to cool on a wire rack before serving.