Bakewell tart

Serves: 6
Preparation time: 
20 minutes
Cooking time: 
35 minutes

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Ingredients

250g (9oz) puff pastry, thawed

4 tbsp Rhubarb & Ginger Preserve

100g (4oz) butter

100g (4oz) caster sugar

Grated zest of ½ a lemon

1 egg, beaten

100g (4oz) ground almonds

Flaked almonds, to decorate

Method

1. Preheat the oven to 190ºC/R5. 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.

Recipe and image courtesy of waitrose.com

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