Rhubarb and ginger tart

This can be served warm or cold with fresh Jersey cream


Serves: 6
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

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