Rhubarb and blackberry breakfast tart

Dough

• 40 g cold water
• 200 g plain flour
• 1 tbsp raw sugar
• 1 blood orange, zest only, no white pith (see Tips)
• 1 pinch salt
• 90 g unsalted butter
• 1 egg

Filling

• 150 g raw almonds (see Tips)
• 1 tsp ground cinnamon
• 120 g raw sugar
• 350 g rhubarb, trimmed, woody stalks peeled and cut into slices (5 mm)
• 100 g blackberries, fresh or frozen
• 1 egg, lightly beaten

Blood orange yoghurt

• 150 g Greek-style natural yoghurt
• 1 blood orange, juice only (see Tips)