Rhubarb meringue tart with almonds

Method

1. Begin by making the pastry. Place the flour, sugar and butter in a food processor and blitz to a crumb-like texture. Gradually add 3 tablespoons ice-cold water, pulsing between each addition until the mixture comes together into a dough. Shape into a disc, wrap in clingfilm and refrigerate.
2. Preheat the oven to 160°C. Tip the rhubarb into a roasting tray, sprinkle with the sugar and orange zest, and bake for 15 minutes until the rhubarb is soft when pierced but still holding together. Remove from the tray onto a wire rack set over a baking sheet to drain, and leave to cool completely.
3. Roll out the pastry dough to 5mm thick and use to line a 22cm loose-bottom pastry tin. Prick the base all over and return to the fridge for at least 20 minutes.
4. Increase the oven temperature to 180°C. Scatter the blanched almonds for the meringue in a roasting tray and toast for 10 minutes until golden, tossing halfway through. Tip onto a board and finely chop. Spread out to cool quickly.
5. Line the pastry with a circle of crumpled baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans. Bake for 5 minutes more to dry out.
6. Whisk the egg whites until stiff peaks form. Add the sugar, 1 tablespoon at a time until you have a glossy meringue, then carefully fold through the chopped almonds. Sprinkle the tart case with the ground almonds, then add the rhubarb, piling it up to form an even layer. Spoon the meringue all over, then bake for 30 minutes, sprinkling over the flaked almonds before the last 10 minutes of cooking. Cool before serving.