Recipe: Rhubarb Bakewell Tart
Psst! Did you enjoy our recent recipe from chef Paul Squire? It was a how-to for the perfect parkin – and we bet many of you had fun making it (we hope you shared a piece or two with pals, too!)
Well, Paul’s back on the My Appliances blog this week with his second delectable dessert of 2017: Rhubarb Bakewell Tart – yum! Paul runs Cook and Waiter and believes that entertaining should be about providing a more intimate and rewarding experience for the guest and the host.
Want to create a more rewarding experience for our guests this weekend? Here’s how to whip up this sweet treat:
Ingredients:
Shortcrust Pastry to fill a 30cm diameter tart tin
300g of plain flour
150g of butter
3 tbsp caster sugar
3tbsp of water
Filling
500g cut into 1cm lengths
150g butter
150g caster sugar
150g ground almonds
100g self raising flour
2 medium eggs
Zest of one orange
2 tbsp of flaked almonds
Method
- Make the pastry
- Wrap in cling film and chill for 20 minutes
- Preheat the oven to 200degC. Roll out the pastry and line a greased tart tin, line with baking paper and baking beads. Bake blind for 25 minutes
- Put half rhubarb in a pan, cover and cook for five minutes Scrape vanilla seeds from the pod. In a food processor blend together butter and sugar until creamed. Add the ground almonds, flour, eggs, vanilla and orange zest. Turn the oven down to 175degC
- Mix the cooked rhubarb with the raw rhubarb spread across the bottom of the pastry case, then spoon the almond mixture on top and spread out evenly
- Return to the oven for 40 minutes, bake until golden on top, ten minutes before the end of cooking scatter with the flaked almonds
- Finish with icing crisscross pattern.