Rhubarb Bakewell Tart
There is some dispute as to whether there is a traditional food to celebrate May Day, I couldn’t find anything that was really definitive, however, rhubarb is plentiful in May so I have created a Rhubarb Bakewell Tart as my special dish for May Day.
Around this time of year, our garden rhubarb becomes so plentiful that I am challenged to create different desserts to make the most of this seasonal favourite. Now I may not win a prize for a very fine shortcrust pastry shell, but I’m not competing on the Great British Bake Off or Masterchef, this is a pastry shell to hold the rhubarb and the almond sponge. It’s a rustic farmhouse dessert rather than haute cuisine.
- 110 g plain flour
- 25 g vegetable fat
- 50 g butter
- 15 g caster sugar
- 1 egg yolk
- 55 g butter or margarine (I used Pure spread)
- 55 g caster sugar
- 1 large egg beaten
- 40 g ground almonds
- 15 g plain flour
- 8 sticks of rhubarb, chopped into even sized pieces
- 50 g golden caster sugar
- 25 g flaked almonds to finish
- Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
- Roll out and line a 17cm diameter deep pie tin and put some baking paper inside then fill with baking beans.
- Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.
- Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy
- Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.
- Turn the heat down to 170C.
- Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.
- Scatter over the flaked almonds.
- Bake for about 25 minutes until the frangipane is risen and golden.
- As these are small tins, you can double up the ingredients to make two tarts. double up the pastry and filling and make a larger tart, or double up the pastry mixture and freeze half of the rubbed in mixture, adding the egg yolk when you are ready to use it at a later date.
How would you serve this Rhubarb Bakewell Tart and what will you make for May Day?