Rhubarb and rose tea pies with homemade pastry

1.Preheat oven to moderate, 180°C. In a food processor, pulse flour, almond meal, custard powder, caster sugar, baking powder and sea salt. Add butter. Pulse until it resembles fine crumbs. Add egg and chilled water, processing until pastry just comes together. Shape into a disc, wrap in cling film and chill for 30 minutes.

2.Toss rhubarb with caster sugar in a roasting pan and cook for 25 minutes. Steep 3 tea bags in just-boiled water for 10 minutes. Discard tea bags. Add tea to rhubarb and simmer for 5 minutes until it thickens. Cool. Cut pastry into quarters. Line 4 x 11cm round pie pans, trimming the excess. Cool, then freeze for 10 minutes. Re-roll scraps and freeze for 10 minutes. Reduce oven to 160°C.

3.Spoon cold filling into pies. Brush pastry rim with beaten egg. Cut extra pastry into strips and top pies with lattice patterns. Trim edges and press with a fork to seal. Brush with extra beaten egg. Sprinkle with sugar.

4.Bake pies for 45 minutes on an oven tray on lowest oven shelf. Cover with foil if over-browning. Cool for 5 minutes before transferring to a wire rack to cool completely. Carefully lift pies from pan. Serve with whipped cream.