Rhubarb spelt tart recipe | Gourmet Traveller

Ingredients

• 800 gm rhubarb stalks, coarsely chopped
• 200 gm raw caster sugar
• Pure icing sugar, for dusting
• Double cream, to serve
• Spelt shortcrust
• 100 gm spelt flour
• 200 gm (1⅓ cups) plain flour, sifted
• 220 gm unsalted butter, diced
• Frangipane
• 125 gm unsalted butter, softened
• 125 gm caster sugar
• Scraped seeds of ½ vanilla bean
• Finely grated zest of ½ orange and ½ lemon
• 3 eggs, beaten
• 125 gm almond meal