Rhubarb and ginger bakewell tart

Method

1. Use a 1 x 18cm (7 inch) tin with a ‘pop-up’ base.

2. To make the shortcrust pastry, sieve the flour and the sugar into a large bowl. Cut the butter into cubes, toss in the flour, rub in with the fingertips until the mixture resembles coarse breadcrumbs.

3. Whisk the egg with 2 tsp cold water and add enough to bind the mixture. But do not make the pastry too wet — it should come away cleanly from the bowl. Flatten into a round and wrap in parchment paper and rest in the fridge for 15 minutes.

4. Line the flan ring. Spread a thin layer of rhubarb, ginger and sweet geranium jam in the base of the flan. Cream the butter, add the caster sugar and beat until white and creamy, add the beaten egg, and then stir in the flour, ground almonds and baking powder. Spread this mixture carefully over the jam and smooth the top. Cut the remaining pastry into thin strips and arrange in a lattice pattern over the top of the flan. Egg wash carefully.

5. Bake at 180-190°C for 40 minutes. Sprinkle with icing sugar and serve warm or cold with a bowl of softly whipped cream. Garnish with Sweet Geranium leaves.

6. If you would like to decorate the tart with a pastry lattice, use 62g butter and 125g flour.