Recipe by: Adapted from recipe in Cuisine et Vins de France, April 2000 Busy:30 min, Total prep time: 2 hours (includes 1 hour resting time) Serves: 6-8

Line a lightly buttered loose-base tart or cake tin with the shortcrust pastry, pierce it on several spots with a fork and reserve in the fridge. I used a square 20 cm cake tin and the quantities yielded a lovely deep tart. If using a similar sized mould, make sure the pastry sides are tall.

Prepare the almond filling: melt the butter on low heat and pour it into a mixing bowl. Mix it with the sugar, almonds, egg yolks and milk until reaching a homogeneous mixture.

Wash the rhubarb, chop and discard both ends of each stalk and slice them into 1.5 cm chunks. Melt the butter in a large non-stick frying pan and sauté the rhubarb on medium-high heat for 2 minutes. Sprinkle with the brown sugar and add the rum and vanilla. Mix well and cook for another 2 minutes.

Preheat the oven to 180 degrees C.

Spread the almond cream evenly on the bottom of the pastry. Using a strainer or a holed spatula, transfer the fruits onto the almond cream and spread them evenly on the tart. Do not transfer the juices or the tart will be soggy. The fruits themselves are already very juicy and will release more liquid when baking.

Bake the tart for 30 minutes, until the crust is golden. Let cool and set for about one hour. Note that the tart is also delicious served warm but be prepared to see the fruits and almond cream spread as you cut it. I personally find this messy look even more appetizing!