Rhubarb Bakewell Tart
A layer of roasted rhubarb replaces the more traditional jam in this delicious twist on a classic Bakewell tart. The rhubarb adds a lovely fruity tang that cuts through the rich sweetness of the almond sponge and icing, creating a perfectly balanced tart.
Servings: 8
Equipment
- Rolling Pin
- 20cm(8in) round fluted flan tin
- baking beans
- greaseproof paper or parchment
- electric hand mixer
- palette knife
- small paper piping bag
- small writing nozzle
Ingredients
Pastry Case
- 200 g (7oz) plain flour
- 1 tablespoon icing sugar
- 100 g (3½oz) butter , cut into small cubes
Filling
- 400 g rhubarb about 3-4 sticks
- 100 g (3½oz) plus 1 tablespoon golden caster sugar
- 125 g (4oz) butter , softened
- 2 large eggs
- 100 g (3½oz) ground almonds
Icing
- 200 g (7oz) Icing sugar , sifted
- Red or pink food colouring
Instructions
To make the pastry case
- Place the 200 g (7oz) plain flour and 1 tbsp icing sugar into a mixing bowl with 100 g (3½oz) butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold water (about 1-2 tablespoons) to mix to a dough and allow to rest for 10 minutes.
- Roll out the pastry and use to line a 20cm(8in) round fluted flan case and chill for at least 30 minutes.
Roast the Rhubarb
- Meanwhile, preheat the oven to 200ºC (190ºC fan)/400ºF/gas mark 6.
- Trim 400 g rhubarb and cut into short lengths. Place on a baking tray and sprinkle with 1 tablespoon caster sugar. Roast for 10-15 minutes until just softened.
Bake the pastry case
- Line the chilled pastry case with baking parchment and fill with baking beans. Bake for 10 minutes.
- Remove the paper and beans and bake for another 10 minutes or until pale golden and springy to the touch. Then reduce the oven temperature to 180ºC (160ºC fan)/350ºF/gas mark4.
Make the almond sponge (Frangipane)
- Beat together 125 g (4oz) butter and 100 g (3½oz) plus 1 tablespoon golden caster sugar until very pale and fluffy, then beat in 2 large eggsone at a time. Then fold in 100 g (3½oz) ground almonds.
- Spoon into the roasted rhubarb into the pastry case. Then add the almond mixture and carefully spread level, trying not to disturb the rhubarb.
- Bake for 35–40 minutes until the filling is risen and golden. Allow the tart to cool in the tin placed on a wire rack and leave to cool completely before removing the tart from the tin.
To complete
- Sift 200 g (7oz) Icing sugar into a mixing bowl. Stir in enough cold water to make a smooth icing.
- Place about 2 tablespoons of the icing in a small bowl and colour it pink with a little food colouring. Place in a disposable piping bag fitted with a plain writing nozzle.
- Spread the white icing over the top of the cooled tart. Pipe parallel lines of pink icing across the tart, then drag a toothpick or skewer across the lines to create a feathered effect.
Notes
Cook's Notes:
- Forced and early rhubarb will roast more quickly than rhubarb harvested later in the year.
- You may want to add a little more sugar to later rhubarb as this tends to be more tart.
- Cut very thick stems of older rhubarb in half lengthways first before cutting into short lengths
- If you don't have a writing nozzle, simply snip off the end of the piping bag.
- For a stronger almond flavour, you can add a little almond extract but be careful not to add too much.
- For an alternative finish, sprinkle the almond sponge mixture with flaked almonds before baking
- Store in an airtight container in a cool place for up to a week.
- Freeze: un-iced for up to 3 months.