National Baking Week 2011

Ingredients

• 250g puff pastry
• Allinson Plain Wholemeal Flour to dust rolling surface
• 1 egg, lightly beaten (to glaze)
• 300g rhubarb, peeled
• 2 tbsp Billington’s Golden Granulated Sugar
• 1 tbsp honey
• 1 pinch cinnamon

Streusel topping:

• 55g Président Slightly Salted Butter. cold
• 80g Allinson Wholemeal Plain Flour
• 2 tbsp Billington’s Golden Granulated Sugar

Almond cream:

• 50g Président Salted Butter, at room temperature
• 50g Billington’s Golden Granulated Sugar
• 1 egg, lightly beaten
• 50g ground almonds
• grated peel of ½ lemon

Decoration:

• Billingtons Golden Icing Sugar

Equipment

• Kenwood Food Processor with thick slicing plate, chopping blade and dough tool.
• Pyrex Non-Stick Baking Tray

Method

1. Roll out two thirds of the puff pastry on a lightly floured work surface to obtain a 24cm square, place on a Pyrex Non-Stick Baking Tray. Roll out the remaining dough to obtain a rectangle 4 to 5mm thick, measuring 23 x 9cm. Cut four 22 x 2cm strips from the rectangle. Brush the top of the square with egg Glaze and delicately place one strip along each side to form a raised edge. Mark a criss-cross pattern along the raised edges with a knife. Refrigerate for 30 minutes.
2. Slice the rhubarb with the thick slicing plate fitted in the Kenwood Food Processor. Place the rhubarb, sugar, honey and cinnamon in a saucepan (do not cover). Cook over medium heat until the rhubarb has stewed (5 to 10 minutes), stirring frequently to ensure the fruit does not stick. Cool in saucepan. The rhubarb should be slightly acidic, a little sugar may be added if desired.
3. Preheat the oven to 160°C.
4. Prick the central square of puff pastry with a fork, line with greaseproof paper and fill with baking beans or rice. Bake for 10 minutes, remove the greaseproof paper and the baking beans (or rice), and return to the oven for approximately 8 minutes. Remove from the oven but do not turn the oven off.
5. Streusel topping: fit the chopping blade into the Kenwood Food Processor. Place the cold butter and flour in the bowl and process to a coarse crumbly consistency. Add the sugar, ensuring the mixture still resembles coarse crumbs. Set aside
6. Almond Cream: fit the dough tool in the Kenwood Food Processor. Place the butter and sugar in the bowl and cream. Add the egg, ground almonds and lemon peel, and process quickly.
7. Spread the almond cream onto the base of the pre-cooked puff pastry, smoothing the surface with the back of a wet spoon. Fill with the rhubarb, sprinkle the streusel over the top and bake for 40 minutes. Carefully slide onto a wire rack, leave to cool.
8. To serve: Dust with icing sugar just before serving.

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