- Preheat the oven to 190ºC, gas mark 5. Place a baking sheet in the oven to heat up. Roll out the pastry and use to line a 23cm pie plate. Prick the pastry all over with a fork. Spread the preserve over the base of the pastry.
- Cream the butter, sugar and lemon zest together until pale, then beat in the egg a little at a time. Fold in the ground almonds and spread over the jam leaving a border of about 4cm. Sprinkle all over with the flaked almonds.
- Bake for 35-40 mins on the preheated sheet until the top of the tart is golden – cover the top with foil if it gets too brown. Serve warm or cold with fresh Jersey double cream.
Recipe from Waitrose.
There's more recipe in every issue of Yours magazine, out every fortnight on a Tuesday.
This traditional Bakewell tart recipe has been given a twist with a hint of rhubarb
250g (9oz) frozen Cooks' Ingredients Puff Pastry, thawed 4 tbsp Waitrose Rhubarb & Ginger Extra Fruity Preserve 100g (4oz) butter 100g (4oz) caster sugar 1 x Grated zest of ½ a lemon 1 Waitrose Columbian Blacktail Free Range 1 x Medium Egg, beaten 100g (4oz) ground almonds 1 x Flaked almonds, to decorate
Time: 20 mins Serves: 6 Nutrition: 523 cals Fat 36.2g (sat fat 16.2g)