Ingredients
Makes 1 large tart
Serves 8-10
For the pastry
- 225g plain flour
- 110g cold butter, diced
- 2 tbsp icing sugar
- 1 egg
- 1 tbsp cold water (use if dough is a little dry)
For the filling
- 170g butter, softened
- 170g caster sugar
- 3 large eggs
- 170g ground almonds
- 1 tsp almond essence or extract
- 170g rhubarb & ginger jam
- 20g flaked almonds
- Freshly whipped lemon cream to serve
Method
- Preheat the oven to 180°C. Butter a 23cm x 2 1⁄2cm loose-bottomed tart tin. To make the pastry, sieve the flour and icing sugar into a bowl.
- Add the diced butter and rub it in with our fingertips until the mixture resembles breadcrumbs. Beat the egg with the water and add sufficient to the flour until it forms a firm dough.
- Wrap in cling film and refrigerate for 30 minutes to let the dough rest before rolling.
- Flour a work surface and roll out the pastry slightly bigger than the tin. Line the tin with the pastry and prick the base with a fork. Place in the fridge to rest for approximately 10 minutes.
- Remove from the fridge, line with parchment paper and fill with baking beans. Place in the preheated oven for 10–15 minutes, until fully baked. Set aside to cool slightly.
- To make the filling, beat together the butter and sugar until light and creamy. Then beat in an egg, one at a time. Fold in the ground almonds and the almond essence/extract.
- Spread the jam at the base of the tart and top with the filling, scattering the flaked almonds on top Bake in the preheated oven for 40 minutes, until just set. There should only be a slight wobble in the centre when you shake the tart.
- Remove from the oven, allow to cool, dust with icing sugar, serve with freshly whipped lemon cream and enjoy a slice or two!
