Strawberry and rhubarb tart | la Perruche

Ingredients

• 250 g plain flour
• 400 g la Perruche Cassonade brown sugar
• 100 g unsalted butter
• 1 unwaxed lemon
• 1 egg
• 1 pinch of fleur de sel
• For the almond cream:
• 50 g ground almond
• 50 g la Perruche Cassonade brown sugar
• 50 g softened butter
• 25 g plain flour
• For decoration:
• 5 stalks of rhubarb