Rhubarb bakewell tart

8 Servings

Ingredients

Quantity Ingredient
175 grams Plain flour
85 grams Butter
85 grams Caster sugar
175 grams Rhubarb, trimmed and chopped
½ Piece preserved stem ginger in syrup, very finely chopped
25 grams Light muscovado sugar
150 grams Butter
150 grams Caster sugar
3 mediums Eggs, lightly beaten
½ teaspoon Almond essence
25 grams Plain flour
1 pinch Salt
½ teaspoon Baking powder
125 grams Ground almonds
1 tablespoon Flaked almonds
75 grams Apricot jam
1 teaspoon Lemon juice

Directions

FOR THE PASTRY

FOR THE FILLING

1. Preheat the oven to 200C/400F/Gas 6. Sift flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and enough water to form a soft dough. Roll out on a floured surface and line a 23cm loose-bottomed deep flan tin. Chill for 20 minutes.

line with crumpled greaseproof paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes.

2. Meanwhile, put the rhubarb, ginger and sugar in a pan. Cover and cook over a low heat for 4-5 minutes until the rhubarb has softened. Uncover and boil for 2-3 minutes until the mixture has a jam-like consistency.

3. Cream the butter and sugar together until pale. Add the eggs, a little at a time, and stir in the almond essence. Sift the flour, salt and baking powder together and fold into the creamed mixture with the ground almonds.

4. Spread the rhubarb mixture on to the base of the pastry case. Spoon over the almond mixture and level the surface. Sprinkle with flaked almonds and bake for 35 minutes until golden brown. Melt jam and lemon juice together over a low heat and brush over the tart. Serve with cream.

NOTES : Bakewell tart can be very sweet so the tartness of rhubarb gives a good balance. Preparation: 20 minutes Cooking: 1 hour 10 minutes Serves 8 Per serving: 476 cals, 29g fat

Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin <kerry@...> on Jun 16, 1997

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