1. Add the flour, confectioners‘ sugar and salt to a large bowl and mix until well combined. Add the butter in small pieces and cut with a pastry blender* until you get small crumbs. Mix egg, heavy cream and vanilla extract in a small bowl. Add to the bowl with the flour mixture and mix with a wooden spoon until the dough starts coming together, then use your hands to quickly knead the dough until smooth. Wrap in plastic wrap and place in the fridge for at least 30 minutes (or overnight).

2. Preheat the oven to 190°C (375°F). Grease a 23cm tart tin with a loose bottom* and set it aside. Roll out the dough on a floured surface slightly bigger than the tin. Place the dough in the tart tin and press it to the bottom and sides to create a nice crust. Cut off any overlapping dough. Blind-bake the base for about 10-15 minutes, then take it out of the oven and let it cool down on a wire rack. Do not turn off the oven.

3. While the crust is baking, prepare the filling by melting the butter in a small saucepan. Let it cook until it starts to brown. Remove from the heat and let cool down. Next, add the ground almonds, sugar, eggs, amaretto, vanilla extract, lemon zest and salt to a bowl and mix until well combined. Add the slightly cooled butter and mix it in. Pour the filling into the pre-baked crust and bake for about 25-30 minutes. The tart should have a nice golden brown color but should not look burnt, so keep an eye on it. Let cool down on a wire rack.

4. For the rhubarb lattice wash the rhubarb and dry. Cut off the ends. Use a veggie peeler* and cut the rhubarb into long strips. Try not to make the strips too thin, or you will have problems later on. Add water, sugar, and raspberries to a small pot. Smash the raspberries and bring the mixture to a boil. The syrup should turn somewhat red/pink from the raspberries. This will help to give the rhubarb strips a nice color if they are not pink/red all the way through. Add some additional drops of red food coloring if you want the color to be even more intense. Reduce the heat to low, remove the remainings of the raspberries and place several strips of rhubarb in the syrup. Do not add too many at a time, 4-5 are enough. Let them soak for several minutes until softer, but not completely cooked. Take them out, remove excess liquid and place them on a piece of baking parchment to cool down. Continue with more rhubarb stripes until you have enough to create the lattice top. Increase the heat again so the remaining syrup can thicken a bit further, then set it aside to cool down.

5. Take a second sheet of baking parchment and line up the strips of rhubarb side by side. Fold alternating strips up to one side and place a strip of rhubarb (at an angle of 90°) on top. Fold the rhubarb strips back over that single strip and then repeat the process with the strips you did not fold yet. If you do that several times, you will get a nice lattice pattern. Make sure the lattice construction is as big as the tart.

6. Place the lattice construction on top of the tart, including the paper (rhubarb on the bottom and the paper on top), then peel of the paper and cut the lattice to size with a sharp knife or scissors. Brush the rhubarb with the remaining syrup. Serve with some whipped cream and enjoy!