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1
Butter a deep 9-inch (24-cm) tart pan.
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2
Make the filling: In a large bowl, combine the rhubarb, brown sugar, cinnamon, nutmeg, vanilla seeds, orange zest and juice, and hazelnuts. Set the mixture aside to macerate, tossing occasionally.
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3
Make the dough: In a large bowl, combine the flour, baking powder, salt, and sugar. With cool hands or in a food processor, swiftly work in the cold butter, until the dough resembles coarse crumbs.
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4
In a second bowl, whisk together the milk, whole egg, and egg yolk.
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5
Make a depression in the middle of the flour mixture and pour in the milk mixture. Stir with a wooden spatula until you have a nice soft dough that's not sticky. You may need a bit more flour.
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6
Divide the dough in two equal parts, wrap them in plastic, and refrigerate for 1 hour to stiffen.
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7
Preheat the oven to 350u00b0F (175u00b0C).
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8
Roll out one ball of dough on a well-floured counter. The dough will be pretty soft, so while rolling, you'll need to sprinkle more flour over the rolling pin and the dough.
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9
Fit the dough into the pie plate and neatly trim the edges. Crumble the almond paste over the bottom and spread it evenly.
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10
Spoon all the rhubarb from the bowl into the crust. If there is a lot of liquid in the bowl, leave it behind, or the bottom of the pie will become soggy.
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11
Roll out the other ball of dough and place it over the pie. With a fork, press the edges firmly together. With an apple corer or knife, cut a hole in the center to allow steam to escape from the pie.
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12
Beat the remaining egg white and brush the entire pie with it.
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13
Bake in the center of the oven for 35 to 45 minutes, until golden brown. Let the pie cool, then serve it warm or at room temperature with whipped cream.
