A shortcrust pastry base topped with sweetened roasted rhubarb and topped with almond flavoured sponge, this Rhubarb Bakewell Tart makes a nice change from the usual raspberry version.
5 from 11 votes
Prep Time 40mins
Cook Time 25mins
Total Time 1hr5mins
16 cam tart tin
For the pastry
For the Frangipane
55gbutter or margarine
1large egg beaten
For the Fruit
50ggolden caster sugar
25gflaked almonds to finish
Make the shortcrust pastry by putting the fats, flour and ground almonds in a food processor and procssing until it resembles fine breadcrumbs. Add the egg yolk and pulse to 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.
For the Rhubarb
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
Drain the liquid from the rhubarb and place it in thebase of the flan.
Make the frangipane
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.
Without a Food ProcessorRub the fats into the flour with your fingers, stir in the ground almonds then add the egg and bring the pastry together with a knife, then proceed as per the recipe. QuantitiesAs this recipe is made for quite a small tin (16 cm), you can double up the ingredients to make two tarts or to make a larger tart in a 25cm tart tin.