When it comes to baking, the classic Bakewell tart is one of my favorites, full of flavour from the rich buttery short crust pastry to the almond packed frangipane, when paired with fresh fruit it makes a winning combination. So when my breakfast chef and good friend came into work with huge handfuls of my favorite rhubarb freshly picked from the garden I knew what I had to make. Now the only question that remains is custard or ice cream?????
250g shortcrust pastry
500g fresh ripe rhubarb
400g caster sugar
200g ground almonds
100g plain flour
4 whole eggs
50g flaked almonds
Cut the rhubarb into 2cm lengths and place them in a bowl with 200g of sugar and toss them together. place the rhubarb on a tray and bake for 15 min at 170c.
Whilst the rhubarb is cooking roll out the pastry and line a 10″ tart case with the pastry.
Next place the flour, sugar, ground almonds and butter in a mixer and combine for 30 seconds, add in the eggs one at a time and allow them to be combined into a smooth paste.
Once the rhubarb is cooked place it in the bottom of the tart shell and cover with the frangipane mixture.
Scatter the flaked almonds over the top and bake in a pre-heated oven at 150c for 45 minutes.
Remove from the oven and allow to cook completely before decorating with a little icing sugar.