Rhubarb Bakewell Tart
| Yield: | 8 Servings |
| Categories: | Vegetarian, Fruits, Pastries |
| FOR THE PASTRY | ||
| 175 | g | Plain flour |
| 85 | g | Butter |
| 85 | g | Caster sugar |
| FOR THE FILLING | ||
| 175 | g | Rhubarb, trimmed and chopped |
| 1/2 | Piece preserved stem ginger in syrup, very finely chopped | |
| 25 | g | Light muscovado sugar |
| 150 | g | Butter |
| 150 | g | Caster sugar |
| 3 | md | Eggs, lightly beaten |
| 1/2 | ts | Almond essence |
| 25 | g | Plain flour |
| 1 | pn | Salt |
| 1/2 | ts | Baking powder |
| 125 | g | Ground almonds |
| 1 | tb | Flaked almonds |
| 75 | g | Apricot jam |
| 1 | ts | Lemon juice |
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