Bakewell tart with pink rhubarb and frangipane
A modern twist on a British favourite
- 1 pack Sweet shortcrust pastry
- 2-3 stalks Fresh rhubarb, cut into short lengths
- 2 Eggsbeaten
- 1 tsp Almond extract
- 100g Ground almonds
- 60g Golden caster sugar+ a tablespoon for marinating the rhubarb
- 3 tbsp Strawberry jam
- handful Flaked almonds
- 1 tbsp Plain flour
- 2 tbsp Orange juice
Perfect alongside a cup of afternoon tea, this rhubarb tart is a modern twist on a British favourite. Because bakewell tarts tend to be sickly sweet, I actually prefer this to the classic version – the rhubarb adds a hint of sharpness which overcomes the sweetness plus, it’s a great source of potassium, too.
This recipe uses ready-made shortcrust pastry which makes it super easy to make. If you want, feel free to make yours from scratch (i’m just being lazy!). The only thing I’d say is bear in mind that the rhubarb needs to sit in sugar for an hour or so before cooking to allow the juices to come out.
Topped with a fluffy, sweet frangipane (also known as almond sponge), and finished with a sprinkling of toasted flaked almonds and a drizzle of icing, this incredibly delicious rhubarb bakewell tart can be served warm or cold.
Who can resist a tangy pink rhubarb encased in a buttery tart filled with strawberry jam and sweet frangipane?! You know you can’t..
Cut 2-3 rhubarb stalks into smaller chunks and place in a bowl. Sprinkle with a tablespoon of sugar and drizzle with orange juice, set aside.
Preheat the oven to 180°C. Roll out the shortcrust pastry on a cold, lightly floured surface and line a 22cm tart tin (leave the excess hanging over). Prick the base with a fork, line with baking paper and baking beans and bake for around 15 minutes before removing the beans and paper, and baking for further 10 minutes until light golden. Let the pastry cool completely then trim the edges with a sharp knife (don't remove it from the tin just yet!)
For the frangipane filling
In a bowl, mix the ground almonds, caster sugar and flour. Fold in the beaten eggs together with the almond essence and set aside.
Spread a generous layer of the strawberry jam onto the pastry base, then spoon the frangipane mixture over the jam layer. Scatter with the rhubarb chunks and sprinkle with flaked almonds and bake for about 30 mins or until the filling is baked through.
Cool in the tin until warm, slice and serve with a drizzle of icing or with warm custard.