Rhubarb & ginger Bakewell tart

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes 55 minutes

Serves: 6


250g (from 2x250g pack) frozen Cooks’ Ingredients Puff Pastry, thawed
4 tbsp Waitrose Rhubarb & Ginger Extra Fruity Preserve
100g butter
100g caster sugar
1 x Grated zest of ½ a lemon
1 Waitrose Columbian Blacktail Free Range
1 x Medium Egg, beaten
100g ground almonds
1 x Flaked almonds, to decorate


1.  Preheat the oven to 190ºC, gas mark 5. Place a baking sheet in the oven to heat up. Roll out the pastry and use to line a 23cm pie plate. Prick the pastry all over with a fork. Spread the preserve over the base of the pastry.

2.  Cream the butter, sugar and lemon zest together until pale, then beat in the egg a little at a time. Fold in the ground almonds and spread over the jam leaving a border of about 4cm. Sprinkle all over with the flaked almonds.

3.  Bake for 35-40 minutes on the preheated sheet until the top of the tart is golden – cover the top with foil if it gets too brown. Serve warm or cold with fresh Jersey double cream.