Find more recipes at farmersgirlkitchen.co.uk
Rhubarb Bakewell Tart
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.
Equipment
- stand mixer or food processor optional
- Large bowl
- weighing scales or measuring cups
- Measuring spoons
- measuring jug
- cling film (plastic wrap
- rolling pin
- baking parchment
- baking beans
- 20 cm (8 in) tart tin
- Sharp knife
- chopping board
- large baking dish
- Metal spoon
- spatula
- Cooling rack
Ingredients
For the pastry
- 200 grams plain flour all purpose
- ¼ tsp salt
- 100 grams butter
- 30 grams ground almonds almond flour
- 25 grams caster sugar superfine
- 1 egg yolk
- 50 ml water
For the rhubarb
- 400 grams rhubarb
- 50 grams caster sugar superfine
For the almond sponge (frangipane)
- 100 grams butter
- 100 grams caster sugar superfine
- 2 medium egg
- 80 grams ground almonds almond flour
- 30 grams plain flour all purpose
To finish
- 50 grams flaked almonds
Instructions
For the pastry
- Put 200g (1⅔ cups) plain flour, ¼ tsp salt, and 100 g (3½ oz) butter in a stand mixer or food processer and process until the mixture resembles fine breadcrumbs. See notes for instructions to make without mixer or processor
- Add 30 g (½ cup) ground almonds (almond flour) and 25 g (¼ cup) caster (superfine) sugar and gently combine.
- Add the egg yolk and 50 ml (4 tbsp) water.
- Mix on a low speed (stand mixer) or pulse in your food processer to bring the mixture together.
- Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
- Roll out the pastry and line a 20 cm (8 in) diameter loose bottomed tart tin. Trim off the excess.
- Put some baking paper inside then fill with baking beans.
- Blind bake at 180℃ (fan)/200℃ /400℉ for 15- 20 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
- Wash 400 g rhubarb stems and cut into even sized pieces to help them all to be cooked at the same time.
- Place the rhubarb and 50 g (¼ cup) sugar in a baking dish and place in the oven while the pastry is blind baking.
- Roast the rhubarb until you can easily insert a knife point through the pieces of rhubarb. Approximately 20 minutes.
- Carefully place the rhubarb pieces in the base of the flan leaving behind any excess juices.
To make the almond sponge (frangipane)
- Turn the oven down to 170℃ fan/180℃/350℉
- Put 100g (3½ oz) butter, 100 g (¾ cup) caster sugar, 80 g (⅔ cup) ground almonds, 2 eggs and 30 g (¼ cup) plain flour into a bowl, stand mixer or food processer.
- Beat until smooth and well combined.
- Spread the mixture evenly over the rhubarb.
- Scatter over 50 g (¼ cup) flaked almonds.
- Bake for 30 minutes until the frangipane is risen and golden.
- Leave to cool in the tart tin, then remove to a plate and serve with custard, cream or ice cream.
Notes
To make without a food processor or stand mixer
Rub the fats into the flour with your fingers, stir in the ground almonds and sugar then add the egg and water and bring the pastry together with a knife. Proceed as per the recipe.Nutrition
Calories: 515kcalCarbohydrates: 50gProtein: 10gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 119mgSodium: 181mgPotassium: 245mgFiber: 4gSugar: 23gVitamin A: 768IUVitamin C: 4mgCalcium: 108mgIron: 2mg