Recipe - Rhubarb Bakewell Tart

FOR THE PASTRY
175 g Plain flour
85 g Butter
85 g Caster sugar

FOR THE FILLING
175 g Rhubarb, trimmed and chopped
One half Piece preserved stem ginger
in syrup, very finely
chopped
25 g Light muscovado sugar
150 g Butter
150 g Caster sugar
3 md Eggs, lightly beaten
One half teaspoon Almond essence
25 g Plain flour
1 pn Salt
One half teaspoon Baking powder
125 g Ground almonds
1 tablespoon Flaked almonds
75 g Apricot jam
1 teaspoon 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 loosebottomed 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 45 minutes until the rhubarb has softened. Uncover and
boil for 23 minutes until the mixture has a jamlike 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 MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997