Rhubarb and ginger tart
This can be served warm or cold with fresh Jersey cream
Preparation time: 20 minutes
Cooking time: 35 minutes
250g (9oz) ready-made puff pastry
4 tbsp Rhubarb & Ginger Extra Fruity Preserve
100g (3½oz) butter
100g (3½oz) caster sugar
Grated zest of ½ a lemon
1 free-range medium egg, beaten
100g (3½oz) ground almonds
Flaked almonds, to decorate
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.
Recipe and image courtesy of waitrose.com