SERVES 10–12
26cm (101/4in) tart tin, lined with 1 quantity of flaky pastry (page 218)
and chilled 1 quantity Roasted Rhubarb (page 75)
1 teaspoon cornflour
For the filling
20g (¾oz) plain flour
20g (¾oz) almond flour
40g (1½oz) caster sugar
1 egg
4 teaspoons whole milk
25g (1oz) brown butter (see page 230)
For the topping:
400g (14oz) rhubarb
55g (2oz) caster sugar
To serve:
Macerated Strawberries (page 100)
vanilla ice cream
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Preheat the oven to 180°C/350°F/gas mark 4.
Keep the flaky pastry tart case chilled until you are ready to assemble and bake the tart.
(Preferably well wrapped in the freezer, otherwise, in the refrigerator.)
Place a colander over a bowl and transfer the roasted rhubarb to drain.
Use a spatula to scrape all the delicious juices from the pan, avoiding any bits that may have burned, then set aside.
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To make the filling, whisk the plain flour into a bowl and add the almond flour and sugar, whisking to combine.
Whisk in the egg and milk.
Brown the butter following the method on page 230, then slowly whisk into the filling.
Set aside to cool completely.
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Spread the brown butter filling across the bottom of the tart, followed by the strained rhubarb (reserving the liquid for the glaze).
Lay the raw rhubarb over the top of the filling and slide onto a rack in the middle of the oven.
Bake for 25 minutes, then carefully rotate the tart.
If the top looks like it is beginning to brown, loosely cover with a piece of baking parchment and continue cooking for another 30–40 minutes
until the pastry is golden and the filling begins to sink slightly.
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While the tart is baking, make the rhubarb glaze.
Place the reserved juices from the roasted rhubarb into a pan with the teaspoon of cornflour.
Stir to dissolve the cornflour, then place over a medium heat and simmer until the sauce thickens slightly.
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Remove from the heat and cool to room temperature.
Transfer the tart from the oven onto a wire rack and brush with some of the glaze.
Allow it to cool completely. This tart is best served several hours out of the oven to allow the filling to set and the rhubarb to reabsorb its juices. Glaze once more just before serving. 
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Serve with macerated strawberries and vanilla ice cream.