for the almond and cream cheese pastry
300g plain flour
3/4 teaspoon baking powder
112g caster sugar
150g unsalted butter
100g full fat cream cheese (I used cottage cheese which was excellent)
75g ground almonds
1 egg yolk a little milk to bind
for the filling
500g rhubarb – cut into large chunks
250g fresh raspberries
2 tablespoons balsamic vinegar
4 tablespoons caster sugar
grease well a 20cm fluted, loose-bottomed flan or tart tin
start with the pastry – sift the flour, baking powder and sugar into a bowl, add the butter and rub until it resembles breadcrumbs – add the cream cheese, ground almonds and egg yolk, take a knife and mix until it comes together into a dough, you may need to add a little milk here, as I did. – chill the dough for at least 30 mins
meanwhile place the raspberries, rhubarb, sugar and balsamic in a large bowl, stir around and let it mascerate whilst the dough chills
pre-heat your oven to 170C
once chilled, take one third of the pastry and set aside whilst you roll out the remaining on a very well-floured surface – I am very generous with the flour on the top and underneath this particular pastry – and then roll out (I adore this pastry nice and thick)
lay the pastry into the case and gently tease it into the fluted sides and press down then trim the edges
pour in the rhubarb and raspberry filling and push down – it will seem very full.
roll out the remaining flour and cut into strips – I use a pretty fluted pastry cutter but plan strips would work – then carefully lattice your pie top by weaving the strips over and under each other.
bake for 30 mins until the pastry is golden and the interior begins to soften then let it cool entirely and eat is chilled with pouring cream!