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:

paul

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.
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Until next time…

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