Rhubarb Tarte Fine by Monica Galetti | Flint and Flame

Ingredients

• 1 ready-rolled puff pastry sheet (35 x 25cm)
• Plain flour for dusting
• 3 sticks of rhubarb (ideally forced)
• 1 medium egg yolk
• 1-2 tsp demerara sugar
• 100ml water
• 100g caster sugar
• 1 vanilla pod, split and seeds scraped
• Rhubarb trimmings (from above)
• 60g butter, softened
• 60g caster sugar
• 60g ground almonds
• 1 medium egg, beaten