Seasonal Bakewell Tart with Rhubarb & Marmalade
This seasonally flavoured Bakewell tart uses mainly store cupboard ingredients and can be prepared ahead of time. Ideal for dinner parties or celebrating with your loved ones this Spring. Simply serve with softly whipped or pouring cream, or with a good cup of earl grey tea. This recipe serves 12 people and was produced by Naomi Hansell
Ingredients
400g shortcrust pastry
50g marmalade
300g rhubarb, roasted with 4 tbsp sugar in the roasting oven for 30 mins
200g soft butter
200g caster sugar
4 eggs
200g ground almonds
1 tsp almond essence
A few flaked almonds (optional)
What you need:
A 23cm fluted round tin, ideally with removable based
How to make it...
- First roast the rhubarb. Meanwhile, roll out the pastry and line the tin, keeping the trimmings if you want to make a little lattice top.
- Prick the base with a fork and chillin the fridge or freezer while you make the filling. Cream together the butter and sugar and mix in the beaten eggs, ground almonds and almond essence. Take the tart tin and spread the marmalade evenly over the base.
- Spoon the roasted rhubarb and then the almond mixture on top and finish with a few flaked almonds or roll the pastry trimmings out thinly, cut into thin strips and make a lattice pattern on the top of the tart.
- Bake in the AGA roasting oven (see notes), directly on the floor, for 25 mins or until the pastry is tinged golden at the edges and the top is lightly browned.
- Cool in the tin for few minutes then remove and place on a wire cooling rack
- Serve warm or cold with some softly whipped or pouring cream.
Notes
The floor of the AGA roasting oven (and also the AGA baking oven) is ideal for baking pastry dishes without the need to blind bake the pastry and cook the filling separately.
For AGA’s with a floor grid (eR7, eR3, AGA 60), use this on the floor of the roasting oven and place the tart on top. For all AGA cookers, use the cold plain shelf as a heat shield towards the end of the cooking time. Slide it onto the 3rd set of runners in the oven if the top is nicely browned before the filling is cooked firm enough.
This recipe was part of our online AGA cooking demonstration produced and presented by AGA specialist, Naomi Hansell. To find out more about when our next demonstration is and how to book your place for free, please click here.
