Recipe Card

Wakewell Tart

Named after the famous 'Rhubarb Triangle' town of Wakefield in West Yorkshire, this is essentially a seasonal variation on the traditional Bakewell Pudding. It has a wonderfully nostalgic flavour.

Enjoy with some thick cream, preferably clotted, or a dollop of your favourite ice cream. If you want to be really naughty, whipped cream with a good dash of Amaretto liquor is hard to beat.

Serves 4 - 6 people.

Ingredients

Available from British Corner Shop

1 Tin of Hartley's Rhubarb (drained) or alternatively home stewed, sweetened rhubarb
1 Packet of McDougalls Shortcrust Pastry Mix or homemade shortcrust pastry
50g of Caster Sugar
25g of Flaked Almonds (plus a few for garnishing)
A Few Drops of Almond Extract
35g of McDougalls Self Raising Flour

To be Sourced Locally

2 Medium Beaten Eggs
50g of Butter or Margarine

Method

Heat the oven to 190°C/Gas Mark 5.

Line a 20cm flan tin (or 4 individual tart tins) with the shortcrust pastry.

In a bowl, beat together the butter and sugar until creamy.

Slowly add the beaten eggs and stir until smooth.

Add the self raising flour and the almond extract and beat well, finally adding the almonds.

Cover the shortcrust base with the rhubarb then carefully spoon the almond mixture over the top.

Bake for around 30 minutes until the filling sets and the top is a golden brown - check the oven after about 20 minutes.

Allow the tart to cool a little before removing from the tin. This should be served warm with a sprinkling of flaked almonds on the top.