INGREDIENTS

INSTRUCTIONS

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. 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. 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.  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 Recipe by: BBC
Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by
Kerry Erwin <kerry@north.org> on Jun 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 459
Calories From Fat: 302
Total Fat: 34.7g
Cholesterol: 124.5mg
Sodium: 615.9mg
Potassium: 331.6mg
Carbohydrates: 31.7g
Fiber: 3.8g
Sugar: 5.3g
Protein: 9.3g