Winter Spiced Rhubarb & Ginger Jam Tart

A cozy winter dessert that pairs the tangy warmth of Rhubarb & Ginger Extra Jam with buttery pastry, soft winter spices, and a dollop of cream — indulgent yet simple.

Ingredients (serves 6)

• 250 g shortcrust pastry (store-bought or homemade)

• 200 g The Wooden Spoon Rhubarb & Ginger Extra Jam

• 2 tbsp demerara sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 100 g flaked almonds or pecans (optional, for topping)

• 200 ml double cream or crème fraîche, to serve

Method

1. Preheat the oven:
   180°C / 160°C fan / gas mark 4.

2. Prepare the pastry:
   Roll out the shortcrust pastry and line a 23 cm tart tin. Prick the base with a fork.

3. Blind bake:
   Cover with parchment and baking beans, bake for 15 minutes. Remove beans and bake 5 minutes more until lightly golden.

4. Add the jam:
   Spread Rhubarb & Ginger Extra Jam evenly over the pastry base. Sprinkle with demerara sugar, cinnamon, and nutmeg. Scatter flaked almonds or pecans on top if using.

5. Bake the tart:
   Return to the oven for 15–20 minutes until the jam is bubbling and the nuts are lightly toasted.

6. Serve:
   Cool slightly, then serve warm with a generous dollop of double cream or crème fraîche.

Serving Suggestion

This tart is perfect for winter afternoon tea or festive dessert, with the rhubarb’s natural tang balanced by the warming ginger and spices. Pair with a rich, spiced black tea or a sweet dessert wine for a cosy winter indulgence.