Rhubarb & Ginger Bakewell Tart

To make the jam; dice the rhubarb into roughly 1cm chunks and put in a saucepan with the sugar, finely chopped ginger and the lemon juice.

Bring to the boil over a low heat, stirring occasionally. The mixture will seem dry to start, but plenty of water will be released from the
rhubarb as you heat and stir.

Gently simmer for 20-30 minutes until a small blob of jam (about the size of a 2p) dripped on a saucer sets in 15 seconds.
Do not wait for the jam to feel thick in the saucepan or it will set hard when it cools. Take off the heat and leave to cool.

To make the pastry; dice the butter and put it in a food processor with the flour, salt and sugar and pulse until the mixture resembles breadcrumbs.

Mix the egg yolk into the iced water, pour into the dry mixture and pulse again until the mixture just comes together. Tip the pastry out onto a clean surface, shape into a 15cm disc, cover in cling film and refrigerate for at least 20 minutes.

Once chilled, roll out the pastry on a floured surface to about the thickness of a £1 coin (about 3mm). Roll the pastry onto a rolling
pin and lay into a tart tin.

Gently press the pastry into the tin, cut off the excess and prick the base with a fork- this will stop the pastry rising in the oven.
Return to the fridge for 10 minutes and set the oven to 180°C fan to heat up.

Once chilled, lay a sheet of baking parchment into the pastry tin and fill with baking beans. Bake for 15 minutes, then take the sheet and baking beans out, turn the oven down to 160°C and bake for a further 8 minutes. Take out and allow to cool.

To make the frangipane; beat the butter and sugar in a food mixer or with an electric hand whisk until smooth and creamy, then beat in the eggs one by one, using a little flour to stop it splitting.

Fold in the almond essence, followed by the ground almonds and set aside.

To construct; select 170°C fan and pour 100ml of water into the oven reservoir of the SteamBake oven or place a baking tray with water in base of the oven, five minutes before you are ready to bake.

Evenly spread the cooled jam into the pastry base, then neatly spread the frangipane on top (if you have a piping bag handy, use
it for the frangipane).

Cut the rhubarb evenly into lengths of around 8cm, and then cut each piece down the middle long ways and arrange by pressing into the frangipane about half way down. During baking the frangipane will rise and the rhubarb will shrink, so they will even out.

Bake for 45-50 minutes until a rich brown forms on the surface of the frangipane. Take out of the oven and allow to cool.

Once cooled, make the icing by mixing the water with the icing sugar until it is thick. Drizzle over the tart. Lightly toast the almond flakes and sprinkle over the tart, cut into slices and eat.