garden fresh rhubarb bakewell tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 10
Ingredients
- 250g shortcrust pastry
- 500g fresh ripe rhubarb
- 400g caster sugar
- 200g ground almonds
- 200g butter
- 100g plain flour
- 4 whole eggs
- 50g flaked almonds
Method
- STEP 1Cut 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.
- STEP 2Whilst the rhubarb is cooking roll out the pastry and line a 10″ tart case with the pastry.
- STEP 3Next 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.
- STEP 4Once the rhubarb is cooked place it in the bottom of the tart shell and cover with the frangipane mixture.
- STEP 5Scatter the flaked almonds over the top and bake in a pre-heated oven at 150c for 45 minutes.
- STEP 6Remove from the oven and allow to cook completely before decorating with a little icing sugar.
