Rhubarb Bakewell Tart



This is such a wonderful seasonal treat.


Ingredients

For the sweet crust pastry

85g unsalted butter

50g icing sugar

1 egg yol

200g plain flour


For the filling

4/5 stick of rhubarb

250g caster sugar

2 eggs

200g unsalted butter

200g ground almonds

50g self raising flour


Optional toppings

Icing sugar, for dusting

50g flaked almonds



Method

To make the pastry in a bowl cream the butter until soft. Sift in the icing sugar into the creamed butter and beat until fluffy. Add the beaten egg yolk and stir. Then add the flour and beat until its all incorporated.


On a lightly floured surface, use your hands to gather the dough into a ball and flatten into a disc. Wrap in clingfilm and leave in the fridge for 30 minutes to rest. Preheat your oven to 180c, Gas mark 4. For the filling, pop the rhubarb on a tray and sprinkle with 50g caster sugar. Roast in the oven for about 20 minutes. Remove and set aside. Butter a 23cm round tart tin that’s about 2.5 cm deep. Roll the pastry out to a thickness of 2mm and use to line the tin. Chill in the fridge for at least 30 minutes.


In bowl, beat the butter and remaining sugar together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the ground almonds and the flour all in one go and mix until just incorporated. If you like almond essence you can add a small drop or two of almond essence at this point.


Take your pastry-lined tin from the fridge and add in your almond paste mixture. The filling should come right to the edges of the tart tin and be level; if its doomed in the middle it will overflow during baking. You can always reserve any excess mixture for a mini tart.


Smooth the top with a palette knife or back of a spoon. When your rhubarb is cool enough to handle, lay your rhubarb lengths on top of the tart in what ever formation takes your fancy.

Bake the tart for about 30 minutes and then - if you have used flaked almonds, cover with a piece of tin foil so as not to burn them.

Bake for another 10 to 15 minutes or until the filling is set and the top is golden brown beauty your beautifully pink rhubarb. A skewer inserted into the centre should come out clean.


Remove from the oven and leave the tart to cool in the tin then transfer to a stand or serving flare.

You can dust with icing sugar if you wish.

The tart will keep for a week in the fridge.

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