Rhubarb Frangipani (Bakewell) Tart

 

Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg

Filling

100g Self Raising Flour

100g Unsalted Butter (room temperature)

100g Caster Sugar

60g Ground Almonds

2 Large Eggs

1/2 tsp Almond Extract

5 tbsp Rhubarb Jam

Blanched Almonds for decoration

1 stick of rhubarb for decoration (optional)

Method:

1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

3. Wrap in cling film or similar and transfer to fridge to keep cool.

4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

5. Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.

6. Line a 36 x 12cm (14” x 4¾”) Rectangular, fluted edge, tart tin with the pastry and spread the rhubarb jam in a smooth even layer.

7. Spread the filling on top of the rhubarb jam, add the sliced rhubarb (if using) then finally add the blanched almonds.

8. Bake for 35-40 minutes until golden brown.

You can use any jam you like!
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