Pastry shell

125 g Shipton Mill ‘Soft bake & pastry organic flour’ plus 1 tbsp
2 tbsp Demerara Sugar
1 pinch of salt
1 grind of vanilla
60 g cold unsalted butter
3 tbsp ice water

• Put flour in a bowl and mix with sugar, salt and vanilla so they get to know each other briefly
• Cut cold butter in small cube, add and work with your fingertips to produce little crumbs
• Add the 3 tbsp ice water, kneed with your hands into a smooth dough
• Form a ball, cover in clinch film and put in the fridge for at least an hour

Mascarpone-Almond Cream – in the meantime while pastry in in the fridge
70 g ground almonds
100 g Mascarpone
2 tbsp Quark (or if you cannot find it Ricotta)
3 tbsp runny honey
½ organic lemon (rind only)

• Roast the almonds in a dry pan until they release an aroma and cool
• Mix mascarpone with quark (Ricotta), the roasted ground almonds, honey and lemon

Put together:
• 3-4 sticks rhubarbs – possibly the same thickness – cut into 3 cm pieces
• Mix with 1 tbsp icing sugar and the additional 1tbsp flour
• let develop till your pastry is ready
• preheat oven to 200° (180° fan oven)
• Take pastry out of fridge, pout on a floured surface and roll out approximately 2 cm more of the size of your tarte form
• Butter the tart form with soft butter
• Lay the pastry into it – cut off the overhanging pastry
• Fill in the mascarpone-almond cream
• Lay in the rhubarb in a nice pattern and press down slightly into the cream
• Bake for 30 – 40 mins until the pastry is nicely coloured on the sides
• While still hot baste the tarte with another 3 tbsp of sunny honey or any other jam
• Cool down and serve at room temperature