*  Exported from  MasterCook  *
                           Rhubarb Bakewell Tart
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 8    Preparation Time :1:30
 Categories    : Fruit                            Pastry
                 Vegetarian                       New
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- 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      med           eggs -- lightly beaten
      1/2  tsp           almond essence
   25      g             plain flour
           pinch         salt
      1/2  tsp           baking powder
  125      g             ground almonds
    1      tbsp          flaked almonds
   75      g             apricot jam
    1      tsp           lemon juice
 1. Preheat the oven to 200C/400F/Gas 6. Sift flour into a large bowl. Rub
 in the butter until the mixture resembles fine breadcrumbs. Stir in the
 caster sugar and enough water to form a soft dough. Roll out on a floured
 surface and line a 23cm loose-bottomed deep flan tin. Chill for 20 minutes.
 line with crumpled greaseproof paper and fill with baking beans. Bake for
 10 minutes. Remove the paper and beans and bake for a further 10 minutes.
 2. Meanwhile, put the rhubarb, ginger and sugar in a pan. Cover and cook
 over a low heat for 4-5 minutes until the rhubarb has softened. Uncover and
 boil for 2-3 minutes until the mixture has a jam-like consistency.
 3. Cream the butter and sugar together until pale. Add the eggs, a little
 at a time, and stir in the almond essence. Sift the flour, salt and baking
 powder together and fold into the creamed mixture with the ground almonds.
 4. Spread the rhubarb mixture on to the base of the pastry case. Spoon over
 the almond mixture and level the surface. Sprinkle with flaked almonds and
 bake for 35 minutes until golden brown. Melt jam and lemon juice together
 over a low heat and brush over the tart. Serve with cream.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Bakewell tart can be very sweet so the tartness of rhubarb gives a
 good balance.
 Preparation: 20 minutes
 Cooking: 1 hour 10 minutes
 Serves 8
 Per serving: 476 cals, 29g fat