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Roll out your pastry and pop onto a greased loose bottom 9in flan tin.
Bake the pastry base blind by lining it with greaseproof and putting baking beans or raw rice on top of the greaseproof.
Cook at 190°C fan for about 15mins, remove the greaseproof and baking beans/rice and cook for a further 10 mins until golden in colour and crisp.
Remove from the oven and leave to cool.
When cooled put on some of the roasted rhubarb, leaving some aside to put on top of the frangipane.
Make the frangipane by beating the stork/butter and sugar together until light in colour and fluffy. Add the eggs and whisk again. Then add the ground almonds, flour and almond extract.
Whisk again until all combined, then with a spatula scrape down the sides of the bowl and mix until everything is well incorporated.
Pour frangipane mixture on top of the rhubarb and spread evenly.
Pop the left over roasted rhubarb pieces ontop then sprinkle some flaked almonds.
Cook at 170°C Fan for approx 40-50mins until golden brown and cooked through.
When straight out of the oven brush the top with apricot jam.