Rhubarb and almond tarts

Ingredients

• Pastry
• 220 gram plain flour
• 100 gram butter
• 100 gram icing sugar
• 1 teaspoon vanilla extract
• 4 egg yolks
• Rhubarb filling
• 350 gram trimmed rhubarb, cut into 1–2cm pieces
• 1/4 cup sugar
• juice ½ orange
• 1/2 cup raspberries (frozen is fine)
• Almond filling
• 90 gram butter
• 90 gram sugar
• zest 1 orange
• 90 gram ground almonds
• 1 egg
• 1 1/2 tablespoon plain flour
• Topping
• 1/3 cup sliced almonds
• 1/2 egg white
• 1/2 teaspoon cornflour mixed with ½ teaspoon water, for glazing (optional)
• icing sugar, for dusting