Pear, Rhubarb and Red Fruit Crumble Tart

Pastry

• 80 g blanched almonds
• 90 g salted butter cold, diced
• 200 g plain flour
• 100 g caster sugar
• 1 medium egg
• 1 pinch fine sea salt

Crumble

• 100 g salted butter diced
• 75 g sugar
• 130 g plain flour
• 1 tsp ground cinnamon

Filling

• 400 g pears peeled, quartered, cored, cut in pieces
• 350 g rhubarb cut in pieces
• 50 g sugar
• 250 g red fruits, mixed, fresh (e.g. strawberries, raspberries, red currants)