Strawberry-rhubarb and almond tart

This is a terrific tart recipe full of summer flavors, with the sweetness of almond balanced out by the freshness of the strawberries and rhubarb.

• your favorite pate brisee recipe (mine is this one)
• 6 0z almond paste
• 1/4 cup toasted sliced almonds
• 1/2 cup strawberries, sliced
• 1 cup rhubarb, sliced
• 1/4 cup brown sugar
• 1/2 tbsp all spice
• 1 tbsp cornstarch
• 2 tbsps red currant jelly
• 1 egg for egg wash

1. Preheat oven to 375F. Prepare the fruit first – slice the strawberries and rhubarb into pieces of about the same size. Toss with sugar, spices, and cornstarch in a bowl.

2. Roll out your pastry dough and arrange it on the bottom of a 8 inch buttered tart pan. Roll out your almond paste to the same size as the pastry and layer on the bottom of the pastry crust.

3. Distribute the fruit on top and fold down the edges of the tart. Brush dough with egg wash and bake for about 25 minutes, until crust is golden and the fruit juices are syrupy and the rhubarb just soft.

4. Let cool slightly, then sprinkle with toasted almonds. Heat up the red currant jelly in the microwave for about 30 seconds, let cool slightly and brush top of tart to make it shiny and beautiful.