COMFORT BAKES

RHUBARB, ALMOND AND GINGER TART

Serves 8 Prep + cooking time 2½ hours

When I heard Michael Morphy, the nursery manager at Great Dixter, talk about this tart, I knew I had to include it in the book. It was the marzipan layer that sealed the deal – it is one of my passions.

FOR THE RHUBARB JAM

450g forced rhubarb, cut into 1cm pieces (3 cups prepared)
2 tbsp caster sugar
100g stem (preserved) ginger, coarsely chopped

FOR THE PASTRY

200g plain flour, plus extra for dusting
60g ground almonds (almond meal)
100g icing sugar
160g chilled, unsalted butter, diced, plus extra for greasing
1 tbsp beaten egg

FOR THE TOPPING AND FILLING

blanched almonds unsalted butter, room ground almonds (almond meal) medium eggs, beaten