Name: Rhubarb and vanilla Bakewell tart
Total time: 2700 s
Yield: 6
Ingredients: 1 all-butter sweet pastry case; 50 gram unsalted butter; 50 gram caster sugar; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon lemon; 75 gram ground almonds; 1 tablespoon plain flour; 1 tablespoon double cream; 2 tablespoon rhubarb jam; 3 stalk rhubarb; 1 tablespoon flaked almonds; to taste icing sugar; to taste double cream

Step 1

Preheat the oven to 180°C/160°C fan. Put the pastry case (1) onto a baking sheet.

Step 2

Beat the butter (50 g) and sugar (50 g) with a wooden spoon for about 3 minutes, until pale and light. Gradually add the egg (1) , mixing well between each addition. Add the vanilla (1 tsp) and lemon zest (4 g) and beat to combine. Add the almonds (75 g) , flour (8 g) and cream (1 tbsp) along with a pinch of salt, and beat until smooth.

Step 3

Spread the jam (40 g) over the base of the pastry, then dollop spoonfuls of the almond mixture on top. Spread this into a smooth layer with the back of a spoon. Arrange the rhubarb (3 stalks) on top. Scatter with flaked almonds (6 g) and bake in the oven for 30-35 minutes, until the filling is set and golden-brown.

Step 4

Leave to cool, then dust with icing sugar (to taste) and serve with lightly whipped double cream (to taste) .

Rhubarb and vanilla Bakewell tart

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