FOR THE PASTRY
175 g Plain flour
85 g Butter
85 g Caster sugar
FOR THE FILLING
175 g Rhubarb, trimmed and chopped
1/2 Piece preserved stem ginger in syrup, very finely chopped
25 g Light muscovado sugar
150 g Butter
150 g Caster sugar
3 medium Eggs, lightly beaten
1/2 tsp Almond essence
25 g Plain flour
1 pinch Salt
1/2 tsp Baking powder
125 g Ground almonds
1 tbsp Flaked almonds
75 g Apricot jam
1 tsp Lemon juice
|
|
1. Preheat the oven to 200C/400F/Gas 6. Sift flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and enough water to form a soft dough. Roll out on a floured surface and line a 23cm loose-bottomed deep flan tin. Chill for 20 minutes. line with crumpled greaseproof paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes.
2. Meanwhile, put the rhubarb, ginger and sugar in a pan. Cover and cook over a low heat for 4-5 minutes until the rhubarb has softened. Uncover and boil for 2-3 minutes until the mixture has a jam-like consistency.
3. Cream the butter and sugar together until pale. Add the eggs, a little at a time, and stir in the almond essence. Sift the flour, salt and baking powder together and fold into the creamed mixture with the ground almonds.
4. Spread the rhubarb mixture on to the base of the pastry case. Spoon over the almond mixture and level the surface. Sprinkle with flaked almonds and bake for 35 minutes until golden brown. Melt jam and lemon juice together over a low heat and brush over the tart. Serve with cream.
NOTES : Bakewell tart can be very sweet so the tartness of rhubarb gives a good balance. Preparation: 20 minutes Cooking: 1 hour 10 minutes Serves 8 Per serving: 476 cals, 29g fat Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997
|
|
