Preheat the oven to 400°F/200°C/Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions).
Take the dough of the fridge and roll out on a piece of baking paper, sprinkling it well with flour, into a round, roughly 16-inch/40 cm in diameter (to a thickness of approx. 1/6-inch / 3-4 mm). Transfer the dough with baking paper onto a baking tray.
Drain strawberries and rhubarb in a sieve (discard the juices or use them to sweeten your tee), pat them dry with paper towels and mix with cornstarch.
Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch / 5 cm border. Sprinkle with a heaped tablespoon of sugar.
Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of ´the dough over fruit.
Brush the edges of the dough with beaten egg mixed with a tablespoon of milk, sprinkle with the remaining tablespoon of sugar and flaked almonds.
Bake the tart for about 40 minutes, until the crust is golden brown and the filling bubbling. Serve with vanilla ice cream.
Enjoy!