Bakewell tart with rhubarb recipe

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Bakewell tart with rhubarb and zesty custard HERO
  • Rating: 5 stars
  • Cost per serving: £1.23
  • 20 mins to prepare and 45 mins to cook, 15 mins to cool Takes: 20 mins to prepare and 45 mins to cook, 15 mins to cool
  • 8 Serves: 8
  • Freezable

Preheat the oven to gas 4, 180˚C, 160˚C fan. Toss the rhubarb with 75g (3oz) of the sugar then spread over a baking tray. Sprinkle with tbsp orange juice, roast for 20 minutes, then cool.

Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 minutes until firm. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper, then bake for a further 10 minutes. Trim the edges when cool.

Remove the rhubarb from the syrup. Mash half and spread over the pastry. Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar.

Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. Stir the orange zest through the custard, reserving some to sprinkle on top, and warm. Slice the tart and serve with a drizzle of the rhubarb syrup and the zesty custard.

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  • 500g (1lb) rhubarb, cut into short lengths
  • 225g (7½oz) caster sugar, plus 1 tbsp extra for sprinkling
  • 1 small orange, zested and 2 tbsp juice
  • 1 x 375g pack sweet shortcrust pastry
  • 150g (5oz) softened butter
  • 100g (3½oz) ground almonds
  • 2 large eggs
  • ¼ tsp almond extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 50g (2oz) plain flour
  • handful flaked almonds
  • 1 x 500g pot Finest Cornish Custard
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Each serving contains
  • Calories 691 35%
  • Sugar 39g 43%
  • Fat 42g 60%
  • Saturates 16.9g 84%
  • Salt 1.4g 23%
of an adult's Reference Intake amount. Find out more
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