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Rhubarb & ginger Bakewell tart
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250g (from 2x250g pack) frozen Cooks’ Ingredients Puff Pastry, thawed
4 tbsp Waitrose Rhubarb & Ginger Extra Fruity Preserve
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.
Typical values per serving:
This recipe was first published in June 2012.