Oblong 30cm x 20cm x 3cm tart case with removable bottom.
1-2tspwater(only if needed)
200grhubarb(washed and sliced to fit the tart case)
3tbsprhubarb & ginger jam
In a food processor, add the flour, salt and cold butter in cubes. Pulse until the mixture resembles fine breadcrumbs. If not using a food processor then mix gently with fingers. Do not over mix.
Add the whisked egg and turn processor on low to medium until the mixture comes together and forms a ball. If the dough is still a bit dry add the optional cold water 1 tsp at a time. If not using a food processor, start with a fork and bring the mixture together gently and then use your hands to form a dough.
Remove the pastry dough from the food processor, form it into a ball and cover and chill in the fridge for 15-30 minutes
Remove the pastry from the fridge and roll out on a lightly floured surface until it fits the tart case.
Gently place the pastry into the tart case allowing a slight overhang around the edge. If any tears appear simply "glue" together with pastry remnants. Prick the base of the tart with a fork and place the tart case back into the fridge while you make the filling.
Place the rhubarb stalks into a roasting tray and bake at 170°CFan/190C for 5 minutes just to soften the stems a little, there should be a little give to the touch. Remove from the oven and drain off any juices (young rhubarb will produce very little and old thicker stalks a lot more).
Place the butter and sugar in a bowl and beat until light and fluffy.
Add a spoonful of the ground almonds and the eggs and beat together. Add the remaining ground almonds, along with the almond extract and gently mix until fully incorporated. Set aside.
Remove the pastry from the fridge and spoon the jam evenly over the tart base.
Gently add the frangipane mix over the jam layer and level the top to smooth. Try not to overfill the case. You want the frangipane to have a little room to rise without spilling over.
Trim the edges of the pastry against the tart case.
Now take the part baked rhubarb and place it in a pattern over the top of the frangipane layer and scatter over the sliced almonds.
Place the tart into the oven and bake for 35-45 minutes or until the filling is baked. The filling will rise and then settle again once cooled. Allow the tart to fully cool on a wire rack before removing from the tin and slicing.
Serve with custard or cream and enjoy.
This recipe used young fresh rhubarb stalks. Younger rhubarb will produce very little juice compared with older thicker stalks which will produce a lot more. Younger stalks are also a lot more tender than thicker stalks that have been growing longer.If using a layer of jam you will not need to blind bake this tart, as the jam helps prevent a soggy pastry. However, if you do not have rhubarb jam and use a fresh rhubarb compote on the bottom instead you will need to blind bake the pastry first for 15 minutes to prevent the bottom going soggy. Fresh rhubarb compote contains more water than a spread of rhubarb jam.
Rhubarb Frangipane Tart (Bakewell Tart)
Amount Per Serving
Calories 544Calories from Fat 333
% Daily Value*
Saturated Fat 16g100%
Trans Fat 1g
Vitamin A 863IU17%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Baking, Dessert
Cuisine : British
Keyword : Afternoon Tea, bakewell tart, frangipane tart, Rhubarb, rhubarb tart, Tart