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    Rhubarb & ginger Bakewell tart

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    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.

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